Salmon risotto

Ingredients

• 320 g short-grain rice
• 1 medium onion (150 g)
• 2 tablespoons olive oil
• 150 ml white wine
• 1000 ml water
• 2 Knorr fish stock cubes
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 700 g salmon
• 20 g butter
• 15 g fresh parsley
• 40 g grated Parmesan

Preparation

1. Dissolve 2 Knorr fish stock cubes in 1000 ml of boiling water and keep the stock warm. 2. Finely chop the onion. In a pot, sauté it in 2 tablespoons of olive oil over low heat for 5 minutes, until soft and translucent, without browning. 3. Add the rice and stir for 2 minutes. Pour in the white wine and cook for 2 minutes, stirring, until almost all of it has evaporated. 4. Add the salt and white pepper. Gradually add the 1000 ml of hot stock, one ladleful at a time, stirring constantly and waiting for the liquid to reduce before adding the next ladleful. Cook for 18 minutes, until the rice is creamy and still slightly firm in the center; if any stock is left, set it aside. 5. Cut the salmon into cubes about 2 cm across. Melt the butter in a frying pan and brown the cubes for 5 minutes, turning them on all sides until lightly colored. 6. When the rice is almost cooked, add the salmon and any sauce left in the pan, then stir gently. Turn off the heat, stir in the finely chopped parsley and serve with grated Parmesan.