Makes: 5 servings Total time: 45 minutes
- 1 small yellow onion, chopped
- 4 cloves of garlic, minced
- 3 tablespoons butter
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4-5 cups chicken broth
- 1 tablespoon fresh dill
- 2 tablespoons lemon zest
- Juice from 1 lemon
- 2 teaspoons salt
- 1/2 cup shredded Gruyere
- 1/2 cup shredded Parmesan
- 1/2 pound salmon
Step 1: Preheat the oven to 350 degrees. Line a pan with foil and place salmon on the pan. Sprinkle with salt and pepper and top with 1/2 tablespoon of butter. Bake for 20 minutes until fully cooked, remove from the oven and cut/flake into small pieces.
Step 2: In a small pot, slowly heat up the chicken broth and keep on low heat while the risotto is cooking.
Step 3: In a larger pot, melt 1 tablespoon of butter and add the chopped onion. Stir until it starts to smell fragrant, about 3 minutes, then add in the garlic and another tablespoon of butter.
Step 4: Add the remaining tablespoon of butter to the pan along with the arborio rice. Stir constantly until all grains are covered with the butter mixture.
Step 5: Pour the white wine into the pot and stir until it's completely dried up.
Step 6: Begin adding in the chicken broth one ladle at a time, stirring constantly and letting the liquid almost completely dry up before adding in the next ladle.
Step 7: After 10 minutes of stirring in chicken broth, start tasting the rice to check when it's fully cooked. It should be soft, but not mushy.
Step 8: Once the rice is cooked, add in the lemon juice, lemon zest, dill, both cheeses and cut up salmon and stir together. Serve immediately or store in an air tight container in the fridge for up to 5 days.