Salmon rice

Preparation:

Preparation: Soften the sliced onion with 50 g of butter, add the rice, brown it, sprinkle it with wine and let it evaporate. Bring to the boil, stirring and adding the hot broth prepared with the stock cube a little at a time. Brown the chopped salmon with a knob of butter, sprinkle with half the whiskey and add the cream. Add the sauce to the risotto 5 minutes before the end of cooking. Finally complete with the remaining whiskey and a little butter.