Smoked Salmon and Mushroom Risotto

In a medium-heated pot, add oil and fry onions till they soften.

Add risotto, then coat it with oil. Deglaze with white wine thereafter.

Slowly add chicken stock. Stir occasionally to prevent stock from sticking to pot.

Increase heat to bring the gravy to a boil.

Gradually add more stock. Stir till the desired cooking time as indicated on the packet, or when the stock has reached its desired texture.

Add sliced mushrooms, then cook for a minute.

Season with salt and pepper, then add butter to the stock and stir till it melts.

Scoop risotto onto the plate, then add smoked salmon when the rice is hot.

Garnish with cheese, parsley, olive oil, salt and ground pepper.

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