Place the broth in a saucepan on the back of the stove and bring to a simmer. Finely zest the lemon and reserve the zest; squeeze all the juice into the broth.
In a large pot, melt the olive oil and butter together over medium heat. Add the onion and cook until clear and soft, but do not let brown.
Add the rice and cook for a couple of minutes, stirring, until rice has turned chalky. Add the wine and stir until the wine is almost completely absorbed.
Start adding the broth, one ladleful (1/2 cup) at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue adding broth in this manner until you have one ladleful left.
Add the reserved zest, salmon, chèvre, and chives. Stir to mix and, when the chèvre has melted, add the remaining broth, stirring until the rice is “al ondine” — wavy.
Notes
Note: with the salmon and cheese, there is more than enough salt in this dish. Definitely taste before seasoning!