Smoked Salmon Risotto with Caviar

In a large skillet, melt half the butter over high heat

Add the onion and let it brown

Add the rice and cook for a minute, stirring to coat all the grains with fat

Add the white wine and stir well until it evaporates

Reduce the heat and gradually add the beef broth, stirring between each addition, until the rice is cooked

Add more broth if needed to achieve a creamy consistency, but still slightly firm

In a separate skillet, pan-fry the salmon pieces in the remaining butter over high heat

Before the salmon is fully cooked, add it to the risotto and stir gently

Cover the skillet and maintain low heat for a few minutes or until the fish is done

Still over heat, add the heavy cream and grated Parmesan cheese, stirring well

Serve hot in individual bowls, topping each with 1 tablespoon of caviar.