6-7 cups light chicken or vegetable stock
1 tablespoon olive oil
6 tablespoons butter
1 onion, chopped
1 1/2 cups sliced chestnut mushrooms
1 1/2 cups Arborio rice
1 x 14-ounce can artichoke hearts, drained and halved
10 ounces salmon, cut into strips
salt and pepper

Bring the stock to a boil and keep simmering. Heat the oil in a heavy-bottomed saucepan. Add half the butter and fry the onion until soft. Add the mushrooms to the onions and cook, stirring, for 3-4 minutes or until soft. Stir in the rice and cook until transparent. Gradually stir in the stock, waiting for one ladleful to be absorbed before adding the next. Stir constantly. When nearly all the stock has been added, stir in the artichoke hearts and salmon. Continue stirring gently.

When the rice is soft to the bite and the salmon cooked through, remove the pan from the heat. Stir in the remaining butter and season to taste. Cover and leave to stand for 3 minutes before serving.

SERVES 4