Salmon and Dill Risotto

Finely chop the red onion, then sauté it in a little oil until translucent. Add the risotto rice and toast briefly. Pour in the white wine, let it evaporate, then add one-third of the broth. Stir continuously until the rice absorbs the liquid, then gradually add the remaining broth until the rice is tender but still slightly "al dente".

Skin the salmon and cut it into approximately 1.5 cm cubes. Lightly salt it, then pan-fry all sides in a non-stick pan until golden brown.

Once the rice is cooked, stir in the grated Grana Padano cheese and the finely chopped dill. The risotto should be creamy and slightly runny; if it's too thick, add a little more broth. Drizzle with lemon juice, then season with salt and pepper.