Risotto

1. Sweat of onions and garlic, add Ariboro Rice and slightly colour. Add 1/3 chicken stock and reduce, add another 1/3 chicken stock constantly stirring. Add the roasted tomatoes, capers and rest of the chicken stock.
2. Should take 15 minutes for rice to cook. Finish with the parmesan cheese and season with salt and pepper.

Salsa Verde

1. Roughly chop all ingredients and mix with the olive oil and parmesan cheese. Season with salt and pepper and set aside

Beurre Blanc

1. In a small pot add the wine and garlic. Reduce by half then add the cream. “Don’t bring to the boil” Add butter slowly and whisk in, add the lime juice and finally the saffron. Season with salt and pepper.
2. Sauce should coat the back of a spoon
3. In a hot pan sear the Salmon fillet  (flesh side down) in olive oil until golden brown.
   Turn sown heat and flip the Salmon. Cook skin side down for 4 minutes coating the Salmon with the olive oil every 30 seconds or so.
4. Steam Green Beans then coat in melted butter, salt and pepper.

Assembly

1. Put the Beurre Blanc covering the bottom of a plate, add the risotto to the middle of the plate, and place green beans atop risotto. Put the Salmon on top of the beans then finally the salsa verde, finish with cracked pepper and juice of a lime.

Bon Appetite