Salmon And Ratatouille Risotto

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Pour the stock (a) into a saucepot and put on the stove over high heat. Bring the stock up to a simmer / low boil. When the stock is simmering, turn the heat down to medium and add the risotto (b) to the pot. Season lightly with a small pinch of salt and pepper. Stir gently. Bring the mixture back up to a simmer and then cook for 1 minute.
3. Add the ratatouille (c) to the risotto. Stir and lightly season with a pinch of salt and pepper. Cook the risotto for 5 minutes.
4. While the risotto is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon (d) into the pan with the nice-looking / presentation side down and sear for 3 and 1/2 minutes. (If you are preparing 4+ servings, sear for 4 and 1/2 minutes).
5. When the ratatouille risotto has cooked for 5 minutes, remove the pot from the heat. Add the parmesan & mascarpone (e) to the risotto. Stir well to incorporate the cheese. Taste and add more salt and pepper if you wish.
6. When the salmon has seared for 3 and 1/2 minutes, use a spatula to flip the fish over. Sear the other side for 1 minute, then turn the heat off. (If preparing 4+ servings, sear the other side for 2 minutes).
7. Spoon the risotto onto the center of your serving plates. Serve the salmon on top of the risotto.