Creamy Salmon Dill Risotto

Finely dice the onion and sauté until translucent in a pot with a little oil. Add the risotto rice and toast briefly until it glistens slightly. Deglaze with the white wine and let it reduce almost completely.

Then pour in about a third of the chicken stock. Simmer, stirring constantly, until the liquid is almost absorbed. Repeat this process with the remaining stock until the rice is al dente and creamy.

While the risotto is simmering, remove the skin from the salmon and cut it into cubes of approx. 1.5 cm. Lightly salt and fry until golden brown on all sides in a coated pan.