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PEEL and finely chop the shallot and garlic cloves. RINSE the leek and cut into thin half-rings. CUT the flat beans and celery stalks into pieces and HEAT fish stock in the medium-sized pan.
BOIL the flat beans in the fish stock for 3 minutes and then remove them and set them aside. CUT the salmon filets in bite-size pieces.
HEAT some olive oil to the large skillet and saute the chopped shallot and garlic for one minute on medium heat. Add the risotto rice and saute the rice for 5 to 10 minutes, until they look kind of glossy.
Little by little, keep adding the fish stock. POUR in the next bit of stock when it has completely evaporated. HEAT olive oil in the other skillet and saute the celery stalks and leek for 2 minutes.
Afterwards, add in the salmon and flat beans and saute 2 to 3 minutes more. ADD them to the risotto and keep on adding fish stock until the risotto rice is cooked enough.
This will take about 20 minutes. GRATE lemon zest and squeeze in lemon juice. Season with pepper and salt and enjoy!