Salmon Risotto

Start by prepping your ingredients. Cube the salmon into bite-sized pieces, finely chop the charlottes, and measure out your rice, wine, and lemon juice.

In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped charlottes and sauté until they are soft and translucent, about 2-3 minutes.

Add the risotto rice to the pan, stirring for about 1 minute until the edges of the grains start to become translucent.

Pour in the white wine and stir until it is fully absorbed by the rice.

Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still firm to the bite.

While the risotto is cooking, in a separate pan, melt the remaining butter over medium heat. Add the salmon pieces, season with salt and pepper, and cook until they are just done, about 3-4 minutes. Squeeze a little lemon juice over the salmon at the end.

Once the risotto is done, gently fold in the cooked salmon, adding a bit more lemon juice, and adjust the seasoning with salt and pepper.

Divide the risotto into bowls, garnish with fresh herbs if using, and serve immediately.