Risotto with smoked salmon and samphire

INGREDIENTS(Serves 2)

¼ lb Arborio rice 
1 small onion, finely chopped
200g smoked salmon, diced into ½” pieces
100g samphire, woody stalks removed
1 chicken stock cube
1 pint of boiling water
Olive oil
Black pepper
Butter
½ preserved lemon or blanch lemon zest, cut into very thin strips
Freshly grated parmesan cheese
Basil

METHOD

In a saucepan, sweat the onion in 3 tbsp of olive oil. 
Add the rice next and stir for 1 minute to coat with oil and slightly toast.
Measure twice as much boiling water as the volume of rice. 
Stir in the chicken stock cube
Add a ladleful of boiling stock to the pan 
Turn the heat on high. 
Stir until nearly dry. 
Repeat until all the stock has gone.
Add the samphire halfway through
Add the lemon
The process will take around 14-16 minutes. 
The rice needs to be al dente but not hard.
Add 1 tbsp of butter and smoked salmon while still mixing.
Take off the heat once the butter has melted.
Add the chopped basil
Add 2 tbsp of grated parmesan.
Add a pinch of freshly ground black pepper.