ဒုံးပျံ ရီဆိုတို

Heat half of the butter in a saucepan and sauté the finely chopped onions. Then add the rice and let it glaze slightly. Deglaze with half of the wine and stir until the wine is absorbed. Salt a little. Now alternately add small amounts of wine or broth and stir, stir, stir again and again.

Sort out the rocket and wash it. If the risotto is nice and creamy but still firm to the bite, stir in the rocket, Parmesan and the remaining butter. If necessary, salt again and season with pepper. Risotto should never be too dry, but also not too moist. It must stick to the spoon easily.

We had salmon under a bruschetta hood (see my KB)