Ingredients:
	325 grams of arborio rice
	4 cups of chicken broth or a mixture of broth and water
	small fillet of smoked salmon
	25 grams parmesan cheese
	small onion, 2 small mushrooms, 1/2 stalk celery

To Make:
Heat the stock in a pot on the stove and keep it simmering.
Finely chop the onion, celery and mushrooms. Place in another pot, (at least 2 litre), with some butter and olive oil.
Fry til limp over medium heat.
Add rice and stir to coat.
Ladle about half the stock into the rice pot and stir.
Keep stiring.
Add more stock as the rice absorbs it and keep stiring.
This will last about 20 minutes. Use less or more stock as necessary. Taste the rice after 20 minutes -- it shouldn't be a hard chew. This dish has a creamy texture.

Take the pot off the stove, Stir in 1 tablespoon butter and grate the cheese over it.
Crumble the smoked fish and add to the pot.
Stir everything together.

Serve with a robust Shiraz wine.

e-mail me if you have any (cooking) problems.

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