Salmon, dill and zucchini risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Salmon fillet120 g
• Zucchini120 g
• Shallot20 g
• Fish stock400 ml
• Extra virgin olive oil6 g
• Dill4 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: fish, celery, sulphites,

In season: June – September

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Wash and trim the courgettes and dice them into pieces of about 1 cm. Remove the skin and any bones from the salmon fillet and cut it into 2 cm cubes. Chop the shallot and the dill.
2. Heat the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
3. Add the courgettes and cook for 15 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; taste and adjust the salt.
4. Add the salmon and cook for another 3 minutes, stirring gently, until the fish is opaque and the rice al dente and creamy.
5. Off the heat, finish with the dill, the grated lemon zest and a grind of black pepper; rest for a minute and serve.