Before you start, make sure your vegetable stock is simmering in a saucepan to one side.
Step 2
Warm the olive oil in a medium-sized frying pan and add the warm the onion and leek. Gently soften them for about 5 minutes over a low heat, making sure not to brown them.
Step 3
Next, add the rice and fry for 1 minute over a low heat, stirring all the time.
Step 4
Pour in the white wine and cook until most of the wine has evaporated, before adding two ladles of the hot vegetable stock.
Step 5
Let the stock cook out before adding the next ladle, making sure to stir every so often.
Step 6
After about 15 minutes the rice will be almost cooked and most of your stock will be used up. Now gently stir in the salmon, trying to keep it in large chunks.
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