Regal Wood Roasted Salmon and Shitake Mushroom Risotto

Ingredients (Serves: 2)
25g Butter
1 tablespoon grated lemon rind
1 small onion finely chopped
1 tablespoon lemon juice
1 clove garlic crushed
ground black pepper and sea salt to taste
1 cup arborio rice
1/4 cup fresh chervil finely chopped
3 cups chicken stock warmed
1/4 cup grated parmesan cheese
80g shitake mushrooms
1 x 200g pack of Regal Wood Roasted Salmon broken into small pieces

Method
1. Melt the butter in a heavy bottom fry pan. Add the onion and garlic and cook over a gentle heat until it softens. Add the rice and coat it with the butter and onion mixture.
2. Turn the heat up to medium high and begin adding the warm chicken stock a cup at a time, stirring constantly. Add more stock as it is absorbed by the rice.
3. Half way through cooking, add the mushrooms and continue to cook until the rice is tender.
4. To finish the risotto, stir in the lemon rind, lemon juice, seasonings and chervil. Gently fold through the salmon and parmesan and serve immediately with a salad on the side.