Smoked salmon risotto

Risotto alla salsa di salmone.

Serves 4

  1 1/2 litres  vegetable stock
  40      grams  butter
  1         small  onion (optional)
  350    grams  risotto rice
  1         glass  dry white wine
  100    grams  smoked salmon

• Prepare the risotto in the usual way using half the butter.
• Finely chop half the salmon and coarsely chop the other half.
• Cream the remaining butter in a bowl and beat in the finely chopped salmon with a wooden spoon.
• About 2 minutes before the rice has finished cooking, stir in the butter mixture and the coarsely chopped salmon.