Risotto with white wine and salmon

Heat the oil in a thick-bottomed pan and fry the onion and tarragon for about 5 minutes on low setting.

Stir in the rice and let lightly stir until all the grains shine.

Extinguish with the wine and let it boil at high speed.

Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.

After about 15 minutes, carefully sauté the salmon through the rice. Add the last stock and boil for another 5 minutes while stirring.

Turn off the heat source and stir in the butter.

Serve the risotto with a piece of arugula, possibly some cheese on top.