Salmon Risotto

Steps

1. Bring the fish stock to a boil in a pot and keep it hot over low heat.
2. Heat the oil in another pot over medium heat. Sear the onion for 1 minute and then add the rice. Cook for 30 to 45 seconds, stirring.
3. Add the white wine and zest. Cook until the liquid is completely absorbed, stirring from time to time.
4. Pour 250 ml (1 cup) of boiling hot stock into the rice pot. Cook until the liquid is completely absorbed, stirring from time to time. Repeat this step once.
5. Pour the rest of the stock into the rice pot and add the salmon and the basil, if desired.
6. Once the liquid is absorbed, add the butter.