Saffron and Tomato Risotto with Pan-seared Herb Salmon

Name: Saffron and Tomato Risotto with Pan-seared Herb Salmon
Ingredients: 2 quarts fish stock, heated; Pinch of saffron; 2 tablespoons olive oil; 2 medium leeks (white part only) or 1 medium onion; finely chopped; 2 cups good quality risotto rice;, Arborio, or Vialone Nano are the most commonly available; ¾ cup good quality, dry white wine; 3 tablespoons butter; ¼ cup mascarpone cheese; 1-pint fresh cherry (halved or quartered), pear, or grape tomatoes; Salt and white pepper to season; 1 tablespoon chopped Italian (flat) parsley (garnish); Six 4-ounce fresh salmon filets; 1 tablespoon salt; ¼ cup good quality, dry white wine; one bunch fresh tarragon; several sprigs fresh thyme and parsley

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In this version, the Parma is omitted. This yields a somewhat lighter risotto that complements the herb flavored salmon filet.

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Ingredients

2 quarts fish stock, heated
Pinch of saffron
2 tablespoons olive oil
2 medium leeks (white part only) or 1 medium onion; finely chopped
2 cups good quality risotto rice;, Arborio, or Vialone Nano are the most commonly available
¾ cup good quality, dry white wine
3 tablespoons butter
¼ cup mascarpone cheese
1-pint fresh cherry (halved or quartered), pear, or grape tomatoes
Salt and white pepper to season
1 tablespoon chopped Italian (flat) parsley (garnish)
Six 4-ounce fresh salmon filets
1 tablespoon salt
¼ cup good quality, dry white wine
one bunch fresh tarragon
several sprigs fresh thyme and parsley