So the meal is timed out well. Begin by making the risotto. First, warm up the stock. Next, heat the olive oil. Once warm, add the shallots. Cook for a couple of minutes. Now, add in the mushrooms and cook until all the liquid has evaporated and the mushrooms have good color. Next, add in the arborio rice and toast for 1 - 2 minutes.

Now, begin adding the stock a half a cup at a time. Make sure your temperature is on medium high heat. You want the liquid to cook out reasonably quickly. Keep adding in the stock once the stock has evaporated. Season with salt and pepper. At the end, add in the Parmesan and cook until well mixed in. Finish by adding in the butter.

If you are comfortable multi-tasking, about 10 minutes before the risotto is complete, it is time to start your fish. Add the oil to a skillet on medium high heat. Add in the salmon skin side down. Let it cook for 6 - 8 minutes before touching. The salmon should release easily from the pan. No need to force it. Flip and cook for another 1 - 2 minutes until it is no longer opaque.

The final piece - the basil oil, could not be easier. In a small blender, just deop in the basil and olive oil and mix until well combined.

To serve this dinner, start by putting a good mound of risotto on the plate. Then, lay the salmon, skin side up, on one side of the salmon. Finish by drizzling the basil oil around the dish. I kept the basil oil with me at the dinner table and just kept it flowing. I loved the fresh punch it provided. Enjoy!