Risotto with Salmon

Method

1. Finely chop the onion.
2. Sauté the onion in a drizzle of oil in a pot until softened, but not browned.
3. Add the carnaroli rice and toast it, stirring constantly, for about 1-2 minutes.
4. Season with salt immediately.
5. Add the tomato passata and toast it with the rice for a minute to cook it slightly.
6. Gradually add hot broth (or water) a ladle at a time, stirring often, keeping the risotto at a gentle boil.
7. While the rice cooks, julienne the smoked salmon and set aside.
8. Finely chop the parsley.
9. When the rice is almost cooked (about 3 minutes before the end), add the cream and stir to combine.
10. In the last minute of cooking, add the julienned smoked salmon and stir.
11. Turn off the heat. Add a knob of butter and most of the parsley, then grate some lemon zest over the risotto.
12. Mantecare (stir vigorously) until creamy and smooth.
13. Serve immediately, garnishing with remaining parsley and a pinch of black pepper.