Creamy Salmon Dill Risotto

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

Then pour in about a third of the chicken broth. Simmer over medium heat, stirring constantly, until the liquid is almost completely absorbed. Repeat this process with the remaining broth until the rice is cooked but still firm to the bite (al dente).

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 in a coated pan until golden brown on all sides. Set the salmon aside.