Risotto With Salmon, Lemon, Fresh Herbs, And Ricotta Salata - cooking recipe

Ingredients

5 cups salmon stock (or canned low-fat chicken stock)
3 tablespoons olive oil
1/2 cup diced white onion
1 garlic clove, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 (12 ounce) salmon fillets, skin and pin bones remove, cut into bite size pieces
1 lemon, zest of
1 tablespoon fresh lemon juice
3 tablespoons chopped of fresh mint
3 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh tarragon
kosher salt or sea salt
fresh ground black pepper
3 ounces ricotta salata cheese, crumbled

Preparation

In a 2-quart saucepan, bring the stock to a simmer.
In a heavy 4-quart saucepan, heat the oil over medium heat; saute the onion and garlic until translucent but not brown, about 3 minutes.
Add the rice and stir until the grains are well coated with oil, about 1 minute.
Add the wine; let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
Add 1/2 cup of the stock to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid.
Adjust the heat so the risotto is kept at a slow simmer; repeat by adding 1/2 cup of the liquid at a time, stirring until it is almost fully absorbed before adding more.
Reserve 1/4 cup of the liquid for adding at the end.
After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy.
Stir in the salmon and the remaining 1/4 cup of stock; stir gently until the salmon is cooked through, about 3 minutes.
Stir in the lemon zest, lemon juice, and fresh herbs; season to taste with salt and pepper.
Spoon the risotto into warmed shallow bowls; garnish each serving with some of the cheese; serve immediately.