2 tablespoons fresh dill (recommended) or ½ teaspoon dried
¾ teaspoon salt
1 tablespoon butter
12 ounces cooked, flaked salmon
Instructions
Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.
Continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved ¼ cup broth if the rice is too dry. Add salt to taste.
Serve immediately garnished with some fresh dill.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/salmon-risotto-with-preserved-lemon/