In a saucepan, prepare the broth and bring it to a light simmer. Keep it there throughout your cooking process, as it will need to be gradually added to the salmon mushroom risotto.

In a large saucepan, heat up the olive oil on low to medium heat.

Add the peeled clove of garlic and allow it to turn golden on all sides.

Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. This will take approximately 3 minutes.

Remove the garlic clove, as it will now have infused its aroma to the dish.

Next, add the sliced mushrooms and mix well. Cover the pan with a lid and allow the mushrooms to cook for about five minutes. This will allow them to release a lot of their flavor into the pan.

Remove the lid, allow the excess liquid to evaporate for about 30 seconds, then add the rice.

Toast the rice in the pan for a minute, stirring frequently.

Once done, start incorporating the broth a ladle at a time, adding more when required.

To cook the risotto, maintain a gentle simmer in the pan, not a boil, and ensure your broth is warm when adding it. This is a crucial step as it ensures the dish is cooked evenly, and maintains a consistent temperature.

Now, add the bite-sized pieces of smoked salmon and cream cheese to the mushroom risotto and stir well once more. Taste for salt and pepper, and adjust as needed.

Finally, sprinkle the freshly chopped parsley and mix well once more. Your perfect rice is ready!

Allow the rice to rest for a couple of minutes, for the flavors to settle and blend well.

Serve the salmon and mushroom risotto while still hot, with a side salad and a slice of crusty bread to clean the plate once you finish your bowl!