Let’s start the preparation of risotto with salmon and artichokes.
Let’s take care of the salmon fillet: remove the skin. Cut the salmon fillet into strips and then into small cubes.
Brown the chopped spring onion with a little bit of oil. Add the salmon and a pinch of
salt. Let it cook for a few minutes, simmering it with a dash of white wine, then keep it aside.
After cleaning them, cut the artichokes into thin slices and the stems into small cubes.
Soak them in acidulated water so they don’t turn black.
Cook the artichokes in the same pan as the salmon with a clove of garlic and a little bit of oil,
until softened.
In a large skillet, brown the shallot with a little bit of oil and the artichoke stems.
Turn up the heat and add the rice and a pinch of salt.

Let it toast for a few minutes over high heat (it should become shiny), then we simmer it with a
dash of white wine until reduced.
Add and 2-3 ladles of hot stock.
Let it cook, over medium heat, stirring continuously.
Add more hot broth, a little at a time, as it dries out.
The rice will take about 12 minutes to cook.
A few minutes before end cooking, add the artichokes and salmon. Continue cooking until all the ingredients are perfectly combined.
Turn off the heat and cream the risotto with a small knob of cold butter.
Serve the risotto with salmon and artichokes piping hot and garnish it with a little
chopped parsley and a few thyme leaves.