Prepare the ingredients

• Cut the smoked salmon into thin strips.

• Finely chop the onion and garlic.

• Crush the pink peppercorns and prepare the hot broth.

Sauté the aromatics

• In a large pan or pot, heat the olive oil and half of the butter.

• Add the onion and garlic, and cook over low heat until translucent.

Cook the rice

• Add the rice and sauté for 1–2 minutes until slightly translucent.

• Pour in the white wine and let it evaporate while stirring.

Add the broth gradually

• Add one ladleful of hot broth and stir until absorbed.

• Repeat, ladle by ladle, over medium heat until the rice is creamy and al dente (about 18–20 minutes).

Season and add the spices

Add the Madagascar white pepper and the crushed pink peppercorns. Salt lightly to taste.

Incorporate the salmon and Parmesan

• Remove from the heat, then add the remaining butter, the Parmesan, and the smoked salmon strips.

• Stir gently to keep the salmon intact.

Finish and serve

• Add a little lemon zest if you want extra freshness.

• Serve immediately, topped with chopped parsley or chives.