Truffle Risotto with Salmon Flakes

Ingredients

• 2 Salmon fillets, without skin
• Extra virgin olive oil
• 50g of unsalted butter
• 1 small shallot, finely diced
• 1 garlic clove, finely chopped
• 150g of Arborio or Carnaroli rice
• 100ml white wine
• 350ml of homemade nage or vegetable stock
• 25g of grated Parmesan, plus extra for garnishing
• 1 black summer truffle, thinly sliced
• small splash of black summer truffle oil
• Handful of rocket, washed
• Salt and black pepper