1 large lemon, finely grated rind
1 tsp salt
freshly ground black pepper, to taste
600g boneless fresh salmon,
cut into 2cm cubes
4 cups fish stock (or chicken stock)
2 tbsp olive oil
1 onion, finely diced
1 leek, halved lengthways,
washed, thinly sliced
2 cups arborio rice
½ cup white wine
pinch saffron threads
fennel sprigs, to serve
lemon wedges (optional), to serve
1 Combine lemon rind, salt and pepper in a bowl. Add salmon and toss until well combined.
Put stock in a saucepan over high heat. Bring to the boil and reduce heat to low.
2 Heat oil in a medium heavy-based saucepan over medium heat. Add onion and leek and cook for 4–5 minutes or until soft. Add rice and stir until combined. Add wine and stir until evaporated. Add hot stock and saffron. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 18 minutes (the rice should be sloppy). Add salmon and cover with rice. Cover saucepan and cook for 2 minutes without stirring.
3 Remove saucepan from heat and stand, covered, for 1–2 minutes before serving. If risotto appears dry add a little more stock or hot water. Sprinkle with fennel sprigs and serve with lemon wedges (optional).