Ingredients:

1 liter/ 34 fl.oz/ 4 ¼ cups stock

1 small onion

2 tablespoons butter, divided

¾ cup white wine

1 ¼ cup risotto rice

1 tablespoon olive oil

250 g salmon fillet

4 tablespoons freshly grated Parmesan

small bunch of dill

fine sea salt and black pepper

Directions:

1. Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.

2. Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.

3. Add the rice and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.

4. Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.

5. Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.

6. Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.

7. Remove from the heat, cover, and let stand while you sear the salmon in the pan.

8. Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through; it will continue cooking once you've stirred into the risotto.

9. Add the salmon cubes and the chopped dill to the rice and combine gently.

Bon Appetit!