RISOTTO WITH SALMON, LEMON, FRESH HERBS, AND RICOTTA SALATA

Steps:

• In a 2-quart saucepan, bring the stock to a simmer.
• In a heavy 4-quart saucepan, heat the oil over medium heat; sauté the onion and garlic until translucent but not brown, about 3 minutes.
• Add the rice and stir until the grains are well coated with oil, about 1 minute.
• Add the wine; let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
• Add ½ cup of the stock to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid.
• Adjust the heat so the risotto is kept at a slow simmer; repeat by adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more.
• Reserve ¼ cup of the liquid for adding at the end.
• After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy.
• Stir in the salmon and the remaining ¼ cup of stock; stir gently until the salmon is cooked through, about 3 minutes.
• Stir in the lemon zest, lemon juice, and fresh herbs; season to taste with salt and pepper.
• Spoon the risotto into warmed shallow bowls; garnish each serving with some of the cheese; serve immediately.