Risotto Salmon

For 4 people)
You need:

• 300 gr Risotto
• 2 tsp bouillon de veau ( 1/2 Lt  chicken stock)
• 4 pcs Salmon ( if you only have the frozen one ,you have to defrost first & add lime juice + salt )
• 1 large Onion  + 3 Garlic
• Zest of 1 organic Citron ( cut it half & take the half of juice for marinated the salmon)
• 9 Tbsp dry white wine
• 1.5 oz parmesan grated and shaved
• 6 Tbsp cream fraiche
• 1 Tbsp tarragon, chopped
• 1 Tbsp basil, chopped
• 3 Tbsp olive oil + 1 tbsp butter
• 1 Zucchini  
• About 3 Tbsp pine nuts, dry-roasted
• Salt and pepper
• 1/2 lt hot watter
• Roasted pine nut

Steps:

• Chop the onion & garlic
• Cut the zhuccini and dice them.
• Rinse the risotto, put on the side.
• Marinate the salmon with half citron juice + salt
• Heat 3 Tbsp olive oil  in a sauté pan. Add theOnion/garlic and cook for a few min before adding the diced Zucchini . Add the Risotto Cook for 5 mns or so on medium to low heat, add the orange zest and season with salt and pepper.
• Add the Salmon ,  Cook for 3 to5 min . 
• Add the Bouillon + Hot water ( warm chicken broth/ stock )  and keep stirring the pan for 5-10minutes until it is absorbed & until you have 1 ladleful left.
• Chop the tarragon and basil add to the pan.
• Grate 2/3 of the parmesan. Shave the rest and keep on the side.
• Then add the white wine and cook until it is absorbed.
• Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
• Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nut