Oven-Roasted Salmon Over Saffron Risotto

Heat vegetable broth in large saucepan over medium heat to a simmer.

Meanwhile, melt 3 Tbsps. of the butter in a large skillet over medium heat; add onion, garlic and saffron. Cook until onions are translucent, about 3 minutes. Stir in rice, stirring constantly until rice has a nutty aroma and is evenly coated with fat, about 4 minutes. Stir in wine; cook until all wine is absorbed, about 2 minutes.

Add vegetable broth, a half cup at a time, stirring constantly, until each addition is absorbed and the rice is creamy and tender, about 20 minutes; remove from heat. Stir in herbs, 1/2 tsp. of the salt, pepper to taste, and the remaining 5 Tbsps. butter; cover. Set aside in a warm place.

Heat oven to 450 degrees F. place salmon in a foil-lined shallow roasting pan. Season with remaining 1/2 tsp. of the salt and pepper to taste; bake until fish is bright pink and almost cooked through, about 15 minutes.

Divide risotto among serving plates; top with roasted salmon. Drizzle each with a little of the truffle oil.