Salmon Risotto

Ingredients

• 8-10 ounces wild salmon, rubbed with mesquite rub (purchased from Amazon, made by Kirkland) and warmed at room temperature for 30 minutes.
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 large garlic cloves, sliced thin
• 3/4 cup white wine (we use Sauvignon Blanc)
• 2 3/4 cups low sodium if possible, organic vegetable broth
• 3/4 cup Arborio rice
• 1/4+ Parmesan cheese
• 1/4 cup fresh basil, chopped
• Juice from 1/2 lemon
• Zest from 1 lemon
• 2 thin round slices of lemon