Classic Salmon Risotto with Dill

Method

1. Heat the broth in a saucepan and keep it warm.
2. In a large skillet, melt the butter and sauté the onion until translucent.
3. Add the rice and stir to coat with butter, cooking for 1-2 minutes.
4. Pour in the white wine and stir until absorbed.
5. Add the broth, one ladle at a time, stirring constantly until each addition is absorbed.
6. When the rice is al dente, stir in the salmon and dill.
7. Finish with Parmesan cheese, salt, and pepper.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.