Salmon And Chive Risotto - cooking recipe

Ingredients

4 cups fish stock
1 None lemon, zested and juiced
2 tsp olive oil
1 None red onion, finely chopped
14 oz Arborio rice
1/2 cup white wine
1 (7 oz) can salmon, drained, flaked
2 tbsp snipped fresh chives
1 tbsp capers
1 tbsp shaved Parmesan cheese

Preparation

Bring fish stock to a boil. Reduce heat and add lemon zest and juice. Keep warm.
Heat oil in a large saucepan. Saute red onion for 1-2 mins. Add rice and cook for 1 min. Add white wine and stir over medium heat for 2 mins, until liquid absorbs. Add 1 cup hot stock and stir continuously until liquid completely absorbs. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
Fold in salmon, chives and capers. Season to taste. Top with Parmesan to serve.