Cook

Heat the oil and butter in a saucepan and sauté the shallot and garlic until translucent then add the rice and stir well to coat the rice in the oil and butter. Add the wine and reduce by half then add the stock 1 cup at a time until the rice is cooked, and the risotto is creamy.

Once the rice is cooked turn off the heat then add the salmon, lemon juice and zest using the heat left in the pan to gently cook the fish. Season the salt and pepper and serve while hot.