Lakserisotto med pancetta og erter

Melt the butter and hot olive oil in a saucepan. Finely chop the onion and fry until golden.

Cut the pancetta into cubes and sauté until golden.

Add the rice and simmer until the rice grains are shiny; 1-2 minutes

Then add the liquid little by little. It should boil down before you add more. Continue doing this until you have used up all the liquid (wine plus stock).

When all the stock is cooked down and the rice grains have the desired consistency - approx. 20 minutes, then add the peas and 1 tsp grated lemon zest

Season with a little finely chopped thyme, salt and pepper.

Cut the salmon into 2×2 cm cubes and stir them into the rice. Cover and leave to cook for 2 minutes until the salmon is warm with a pink centre.

If you want parmesan in the risotto, stir this in with the peas. Use about 100 grams for this portion.