Baked Salmon And Fennel Risotto - cooking recipe

Ingredients

5 tbsp oil, divided
1/2 lb arborio rice
3 cups vegetable stock
2/3 lb fennel, green part cut off and reserved, white part sliced
1/2 lb button mushrooms, sliced
4 None skinless salmon fillets (about 1/4 lb each)
1/2 cup heavy cream
8 None green onions, cut into diagonal slices
4 tbsp grated Parmesan, divided
None None Freshly grated nutmeg, to taste
1 tbsp butter

Preparation

Heat 3 tbsp oil in a saucepan and saute the rice for 2 mins. Add 3/4 cup stock and cook, uncovered, until absorbed. Gradually add the remaining stock, allowing the liquid to absorb before adding more, this entire process should take 20 minutes.
Preheat the oven to 400\u00b0F. Cook the fennel slices in boiling salted water for 5 mins. Drain and allow to cool.
Heat 2 tbsp oil in a frying pan and saute the mushrooms until browned. Remove from the pan and season with salt. Add the salmon to the pan and saute, turning, until cooked through but still pink on the inside. Season with salt and drain on kitchen paper.
Stir the cream and 2/3 of the mushrooms, fennel and green onions into the rice. Fold in 2 tbsp cheese and season with salt, black pepper and nutmeg.
Spoon into an ovenproof dish. Sprinkle over the remaining mushrooms, fennel and green onions and top with the fish. Melt the butter in a saucepan and drizzle over the risotto. Bake for 20-25 mins. Sprinkle with the fennel greens and remaining cheese.