Salmon Risotto

Sauté the onion in the warm butter until soft. Add the long-grain rice and steam for two to three minutes. Extinguish with the white wine and cook. Now, stirring continuously, add the soup by the ladleful and absorb from the long grain rice.

Cut the salmon into cubes. After ten minutes of cooking add to the long grain rice form.

Just before the risotto is al dente, i.e. just soft, mix the cream with the egg yolks and stir in, as well as the grated cheese and the juice of one lemon.

Season the risotto and remove from the heat. Let it simmer for another two or three minutes with the lid closed.

Important: The risotto should have a fairly liquid consistency, but should not be sticky!

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