Risotto with white wine and salmon

Name: risotto with white wine and salmon
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 1 tablespoon dried tarragon; 300 gram risotto rice; 200 milliliters dry white wine; 600 milliliters fish stock of 1 tablet; 300 gram salmon fillet; 1 tablespoon butter; 25 gram arugula; Parmesan cheese

Ingredients

2 tablespoon olive oil
1 onion
1 tablespoon dried tarragon
300 gram risotto rice
200 milliliters dry white wine

600 milliliters fish stock of 1 tablet
300 gram salmon fillet
1 tablespoon butter
25 gram arugula
Parmesan cheese

Directions

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.