Simple Italian recipes don`t get much easier than this delicious rice dish.
Risottos are traditionally made with Arborio rice, which is widely available in supermarkets.
This recipe will work just as well with canned salmon - just drain a 14oz/400g can of salmon, and use this instead of fresh salmon.
Ingredients

• 8oz/225g skinless salmon fillet (or 14oz/400g can of salmon)
• 12oz/350g risotto rice
• 1 1/2 pints/900ml hot chicken stock
• 1 small onion
• 2 oz/50g butter
• 4oz/100g fresh or frozen peas
• juice of half a lemon
• 2 tablespoons chopped fresh mint
• sprigs of mint to garnish

Method

1. Poach the fish in a pan or saucepan of boiling water for 5-6 minutes - omit this step if using canned salmon.
   Drain and flake with a fork.
   
2. Peel and chop the onion.
   Melt the butter in a wok or pan and fry the onion for 3-4 minutes, until softened.
   
3. Add the rice to the pan and stir-fry for 1-2 minutes, until the rice appears transparent
4. Add a ladleful of stock to the wok or pan and cook over a medium heat until all of the liquid is absorbed by the rice.
   
5. Add a further ladleful of stock to the rice, allow it to be absorbed, repeat this process until you have only 2 or 3 ladlefuls of stock left.
   
6. Stir in the peas.
   Add the remaining stock a small amount at a time, allowing each addition to be absorbed.
   The rice will become tender and creamy.
   
7. Stir in the flaked salmon, lemon juice and mint.
   Cook through for 1-2 minutes and season.
   
8. Garnish with sprigs of mint and serve.
   

Bon Appetit