For the risotto:
Heat the olive oil and half of the butter in a large frying pan.
Add in the onions and garlic and cook until translucent.
Add in the mushrooms and fry for a further 2 minutes.
Add the rice and cook until the grains start to turn slightly translucent.
Pour in the red wine and simmer until all of the liquid has evaporated.
Add in the bay leaf and thyme and stir well.
Ladle in the hot stock 1 ladle at a time and only add more once it has all evaporated.
Stir continuously until all of the stock has been used and the risotto is creamy and al dente.
Finish with the remaining butter.
For the bagna cauda:
Place all ingredients in a saucepan and warm through (do not boil) until the anchovies have melted.
For the salmon:
Pre-heat oven to 140°C/gas mark 1.
Place an ovenproof serving plate in the oven and leave to warm.
Arrange the slices of salmon onto a sheet of cling film and cover with a second sheet.
Pound out until very flat.
Transfer the paillards of salmon to the warm serving plate and place under the grill for 1 minute until cooked.
Pour the bagna cauda over the hot salmon and serve with the risotto.
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