Duet Salmon Risotto

Risotto
Courgette
Fresh Salmon
Smoked Salmon
3 Shots White Wine
Onion
Butter
Olive Oil
Parsley
Salt & Pepper
Dash of Cream

Serving For Two

1. First of all, get a pot big enough to cook the rice in. Obviously the amount of rice depends on how many people you are, but a mug of uncooked risotto is enough for two people as a rough guideline. Put half an onion with some olive oil in the pot at full heat. The big piece of onion will later be taken out, if you cut the onion into smaller pieces they will break down and it will be impossible to fish them out again. 
2. When the onion starts to fry, add the rice. Stir for a minute or so, and when it's dried up, add a shot of white wine (whichever wine you like) and keep stirring. Season with salt.
3. Then add water (possibly hot already from a kettle) and let boil on a slightly lower heat. Keep adding small amounts of water until the rice is al-dente. Before taking the pot of the heat, remove the large onion.
4. Put the pot aside and let the rice settle. As the rice is a little hard, it will soften a little in the heat and therefore be perfect for last minute cooking later.
5. Cut one whole courgette in to cubes and dip them into a pan with hot oil, ready to fry.
6. Prepare a dish with kitchen roll and when your courgettes are golden, place them on the kitchen roll to drain. It's important they are not too oily before adding them to the rice or the delicate taste of fish will be ruined. 
7. Get a new pan (which will later be big enough for the sauce and rice to mix) and put a chunk of butter with the other half of the onion, which has been finely chopped. Put the pan on full heat.
8. Chop around 100g of salmon, most commonly bought as a fillet, and around 50g of bite-sized cubed smoked salmon. Add this to the pan once the butter has melted and the onions have fried. 
9. Stir everything together well and season with a pinch of salt & pepper.
10. Once the two salmons have coloured and began to cook, add the two remainder shots of white wine.
11. Then add you're fried courgettes to the pan and half a glass of water to allow everything to cook together. You're heat should still be high.
12. When your fresh salmon chunks are cooked (so are not bright pink inside), add the rice and a dash of cream. If the sauce is too dry for the rice, just add little bit of water.
13. Allow everything to malgimate and the risotto to become creamy.
14. When it's perfectly cooked, serve it up and add a sprinkle of finely chopped parsley.

Enjoy!