Heat a casserole over low heat and melt a knob of butter in it.

Finely chop the onion and peel the garlic. Then crush the garlic into a pulp.

Sauté the onion and the crushed garlic in the melted butter. Stir occasionally and after a few minutes add the risotto rice. Stir well and let the rice sauté briefly.

Now make the stock: mix the warm water with the stock cube and wait until it has fully dissolved.

Pour the stock over the rice in a ratio of 1/3 rice and 2/3 cooking liquid. Put the lid on the pot and let the rice cook over low heat. Do not stir the rice before all the stock has been absorbed.

Cut the Belgian endive heads in half lengthwise and remove the tough core. Then cut the halves into large pieces.

Place a roasting pan over medium heat and melt another knob of butter in it.

Sauté the pieces of endive in the sizzling butter and season them in between with a little pepper and salt. Turn off the heat before the endive loses its crunch.

Stir the cooked rice and gently grate the Parmesan cheese into the risotto. Be careful not to damage the rice grains.

Add the sautéed endive to the risotto.

Shred the smoked salmon into small pieces and add them to the risotto.

Drizzle a splash of fresh lemon juice over the risotto and stir gently. Serve immediately. Enjoy!