Salmon Risotto

• 8-10 ounces wild salmon, rubbed with mesquite rub (purchased from Amazon, made by Kirkland) and warmed at room temperature for 30 minutes.
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 large garlic cloves, sliced thin
• 3/4 cup white wine (we use Sauvignon Blanc)
• 2 3/4 cups low sodium if possible, organic vegetable broth
• 3/4 cup Arborio rice
• 1/4+ Parmesan cheese
• 1/4 cup fresh basil, chopped
• Juice from 1/2 lemon
• Zest from 1 lemon
• 2 thin round slices of lemon

1. Melt butter in a 12" cast iron pan. Add EVOO.
2. Add salmon and saute on medium low heat until cooked thoroughly, about 8 minutes. Add garlic and cook another 2 minutes while stirring frequently. Reserve mixture at room temperature until it cools.
3. When salmon has cooled, flake with a fork into bite sized pieces and reserve at 150-200*F in warming oven.
4. Using the same pan, saute rice about 3-5 minutes. Add about 1/4 of the wine and vegetable broth. Bring to a low simmer and when that liquid has been absorbed, add more and keep adding the liquid until it is all absorbed absorbed. Cook for about 20-30 minutes stirring constantly.
5. When adding the last of the liquid, add the salmon and garlic mixture, Parmesan cheese, zest and basil. Stir in thoroughly and cook for about 5-8 minutes more or until rice is done as you like it.

wild salmon, unsalted butter, extra virgin olive oil, garlic, white wine, vegetable broth, arborio rice, parmesan cheese, fresh basil, lemon, lemon, thin round slices of

Taken from food52.com/recipes/25429-salmon-risotto (may not work)