Salmon Risotto

• 1 onion-diced
• 1 pepper-diced
• 1 tbs. butter plus some oil
• 1 1/2 cups arborio rice
• 1/2 bottle white wine
• 6 cups stock*
• 4 tablespoons butter
• 1 cup Parmesan
• 1 cup flaked salmon meat (cooked)

Cook the onion and pepper in the oil over medium heat till soft and starting to brown. 

Add in the butter and rice and a bit more oil- just coat the grains of rice. Sate until just before the grains brown then add in the wine slowly, stirring.

Cook at a gentle low simmer adding liquid in when the pan the liquid is almost gone. Stir often. After about half an hour and most of the liquid, your rice should be cooked. Use more or less liquid as necessary.

While there is still a little liquid left in the pan, add in the butter, Parmesan, and salmon and stir until incorporated. Serve immediately. 

*I made salmon stock using the bones and head of a salmon that I filleted for salmon steaks the day before. I put the bones and head in a pot with water, lemon, carrot, onion, and celery. Simmered for an hour, and then strained out all the liquid for stock. Then i picked through the bones and head and got about 1.5 cups of flaked meat.



 Here is a picture of a chicken and white wine risotto. Instead of salmon stock and meat I used chicken and I didn't put in the peppers.