Step 1: Prepare the Broth : In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat. Warm broth helps the risotto cook evenly and achieve the perfect creamy texture.

Step 2: Cook the Salmon : Season the salmon fillets with salt, pepper, lemon zest, and lemon juice. Heat olive oil and butter in a skillet over medium-high heat. Sear the salmon skin-side down for 4–5 minutes until crispy. Flip and cook for another 2–3 minutes, or until the fish is just cooked through. Remove from the pan, set aside, and flake gently into chunks once slightly cooled.

Step 3: Start the Risotto Base L: In a large pan or skillet, heat olive oil and butter over medium heat. Add diced onion or shallot and cook for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

Step 4: Toast the Rice : Add Arborio rice to the pan and stir for 1–2 minutes until the grains are lightly coated and slightly translucent around the edges. Pour in the white wine (if using) and stir until most of it evaporates.

Step 5: Add the Broth Gradually : Add ½ cup of warm broth to the rice and stir constantly until absorbed. Continue adding broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. This process takes about 18–20 minutes — the rice should be tender yet slightly al dente with a creamy consistency.

Step 6: Add Lemon and Parmesan : Stir in lemon juice, lemon zest, and grated Parmesan cheese. Mix well until the risotto turns creamy and fragrant. Adjust salt and pepper to taste.

Step 7: Add the Salmon : Gently fold the flaked salmon pieces into the risotto. Let it sit for 1–2 minutes to warm through without breaking up the salmon too much.

Step 8: Final Touches : Turn off the heat and stir in a small knob of butter for an extra glossy finish (optional). Garnish with chopped parsley and an extra sprinkle of Parmesan.