Risotto with Salmon and Dill

Finely chop the onion and sauté until translucent. Weigh the rice, add it to the pot, and sauté briefly. Pour in the wine, let it evaporate, then add one-third of the broth. Once the liquid has evaporated, add more broth. Stir constantly and add more broth after the liquid has evaporated.

Remove the skin from the salmon and cut it into 1.5 cm cubes. Lightly salt and sear on all sides in a non-stick pan.

Once the rice is al dente, add grated Parmesan and finely chopped dill. The risotto should be slightly liquid; if it's too thick, add more broth. Drizzle with lemon juice and season with salt and ground pepper.