Roasted Salmon Risotto with Citrus Beurre Blanc

Preheat the oven to 180C and place a saucepan of water on to boil, add the stock* and stir to dissolve.

Peel and finely chop the brown onion and garlic.

Finely slice the leek and shallots.

Halve and juice the lemon*, reserving the correct amount.

Heat oil in a saucepan over medium heat.

Add the onion and garlic, and cook for 1 minute until beginning to soften.

Add the risotto rice to the onion mixture, stirring to coat, until the rice becomes translucent on the edges.

In another saucepan over medium heat, add the shallots, 1/3 of the chicken stock, vinegar, peppercorns, bay leaf and lemon juice.

Cook the citrus mixture until the liquid has reduced significantly and almost evaporated (5-10 mins). Stir occasionally.

Gradually add the remaining chicken stock (a ladel full at a time) to the rice and cook, stirring constantly, until absorbed.

Stir in the corn and leeks to the risotto mixture.

Season to taste with salt and pepper.

Heat some olive oil in a frying pan over high heat.

Place the fish in the pan skin side down and cook until the skin is crispy.

Season the salmon with salt and pepper.

Place the Salmon on a tray and into the oven to finish cooking (8-10mins).

Gradually add the butter to the citrus mixture, while whisking continuously, until melted.

Remove the solids from the citrus butter and season with salt and pepper to taste.

Remove the butter from the heat and reserve.

By now the risotto rice should be almost cooked, if you have ran out of stock use a little water if it is beginning to get to dry.

Once the risotto rice is al dente remove from the heat and distribute amongst the plates.

Remove the salmon from the oven.

Top the risotto with the Salmon and drizzle with the citrus butter.