Add your broth to a pot and bring to a simmer. Turn heat down to low and cover.
Warm the oil in a large shallow pan over low heat. Add the shallots, garlic, anchovy and capers to the pan. Season with salt and pepper and cook until fragrant, 5 minutes. Turn the heat up to medium-low.
Add the rice to the pan and stir to coat the rice in oil. Toast the rice for 1 minute.
Add 1 cup of the broth to the pan with reserved caper brine and stir constantly until the rice has absorbed the liquid. Continue to add broth, ½ cup at a time, and stir until the liquid absorbs each time. This should take a total of 20 minutes. The risotto will be rich and creamy and the rice should be cooked until al dente.
Add in the salmon, ½ of the cheese, butter and lemon juice. Season with salt.
Garnish with remaining cheese, lemon zest, dill and cracked black pepper and serve.
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