1 pound salmon fillet olive oil 4 tablespoons olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 2 cups Arborio rice 24 ounces vegetable stock, low sodium 3 cups white wine 1/4 cup Meyer lemon juice 1 teaspoon fresh lavender florets 1 3/4 cup grated Jarlsburg cheese 2 tablespoons fine olive oil to finish
Brush the fish with olive oil prior to grilling to seal in the juices. Grill the salmon. Use a fork and flake salmon; pieces should not be larger than bite size. Cover and set aside. (You may prepare the fish up to a day ahead and refrigerate.)
Over medium heat, saute the garlic and onion in olive oil until the onion is glassy (about 5 minutes). Add the rice and saute until the rice becomes slightly translucent with small white dots in the middle. (This takes about one minute.)
Add one cup of the vegetable stock. Stir continuously. As the liquid cooks down, continue to add liquid one cup at a time, alternating between the vegetable stock and the white wine.
After 10 minutes, add the lemon juice and continue stirring. After about 18 minutes, begin testing the rice every 2 minutes. (NOTE: This entire process of adding liquid takes about 20 minutes, and you must stir continuously.)
When the rice is almost done, add the fresh lavender. Remove the rice from the heat after 2 minutes. Add the flaked salmon and mix well. Add the cheese and olive oil and mix again. Spoon into a serving bowl and enjoy.