Salmon Risotto

Step 1

In a medium saucepan, bring the 3 cups broth to a simmer over medium heat. Keep it warm on low heat while you cook the rice.

Step 2

In a large skillet, melt 1 tbsp butter over medium heat. Add the 1 cup arborio rice and toast, stirring, until the edges turn translucent, about 2 minutes.

Step 3

Ladle in the warm broth, 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more, until the rice is creamy and tender, about 18 minutes total.

Step 4

Meanwhile, season the 8 oz salmon with the 1/2 tsp salt. In a separate skillet over medium-high heat, cook the salmon for 3-4 minutes per side, until it flakes easily with a fork. Remove and flake into chunks.

Step 5

Stir the flaked salmon, remaining 1 tbsp butter, and the 1/4 cup chopped parsley into the risotto. Cook for 1 minute until heated through, then serve immediately.