Prepare the broth. Peel and cut in half the onion (reserve the other half for the "soffritto"), chop the carrot into chunks, add the dill, the salt and the seaweeds. Bring to boil and let it simmer for at least 15 minutes before adding it to the risotto (note: the longer, the better).

In a pan heat up a splash of oil with a crushed garlic clove, and sauté the vegan salmon fillets roughly crumbled. Add a pinch of salt and cook for 4-5 minutes or until fragrant. Set aside to be used later on.

In the same pan sauté the remaining half onion, finely chopped, in some olive oil for 7-10 minutes or until translucent (add some water or broth if needed).

Add the Carnaroli rice, mix well and toast for a minute or so on high heat, stirring to prevent it to brown.

Pour cold white wine over the rice, stir well then allow the alcohol to evaporate completely (1-2 minutes).

Add a couple of ladles of warm broth, lower the heat and allow the rice to absorb it all, stirring constantly.

Keep stirring and adding broth until the rice softeners (15-20 minutes). From time to time give the rice a little taste and adjust with salt and white pepper.

Once the rice is "al dente" stir in the juice of the lemon and the vegan salmon previously cooked. Heat it up until the salmon is warm.

Turn off the heat and remove the pan from the stove, then stir in the cream until every grain is coated. Allow the risotto to rest for a minute or two before serving.

Plate the vegan salmon risotto topped with fresh dill and lemon zest, and enjoy.