Brown in little butter the onion, cut into thick slices, for 2/3 minutes.
Remove the onion, add the rice and toast it. Pour in the white wine, mix and let it evaporate. Keep cooking by adding the stock little by little. Add salt. Halfway through the cooking time, add the chopped salmon. Five minutes before rice is completely cooked, add the cream and mix gently. Turn off the burner, add butter and a sprinkle of freshly-ground pepper. Let it stand for a couple of minutes: the risotto shall remain creamy. Serve hot.