Classic Italian Salmon Risotto with Tomato and Basil

Method

1. Heat olive oil in a large pot over medium heat
2. Sauté onion until translucent
3. Add arborio rice and stir to coat with oil
4. Pour in white wine and stir until absorbed
5. Add fish stock gradually, stirring constantly
6. When rice is al dente, fold in salmon and tomatoes
7. Cook until salmon is flaked
8. Stir in basil and season with salt and pepper
9. Serve immediately
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.