Seared Salmon with Spring Pea & Dill Risotto

• 565 g Salmon Fillets, Raw, skin on, pin-boned
• 2 cup Arborio Rice by Goya
• 1 cup Green Peas
• 4 tbsp Dill, roughly chopped
• 1 medium White Onion, finely diced
• 3 clove Garlic, minced
• 147 g White Wine
• 5 cup Chicken Stock by Ahold
• 56 g Parmesan Cheese, finely grated
• 3 tbsp Butter, cold, cubed
• 1 Lemon
• 2 tbsp Olive Oil

Steps

1. Warm the stock in a small saucepan over low heat — it must stay hot throughout. Cold stock added to risotto stops the cooking and makes gluey rice.
2. Sauté onion and garlic in 1 tbsp olive oil over medium heat for 4–5 minutes until soft and translucent. Add the rice and stir for 2 minutes until the grains turn slightly translucent at the edges — this toasts the starch.
3. Pour in the white wine and stir until fully absorbed, about 1 minute. Begin adding hot stock one ladle at a time, stirring continuously and waiting for each addition to absorb before adding the next. Add the green peas halfway through.
4. After 18–20 minutes the rice should be al dente with a creamy, flowing consistency. Remove from heat. Stir in cold butter and grated parmesan vigorously until glossy — this is the mantecatura, the secret to restaurant-quality risotto. Fold in chopped dill, a squeeze of lemon, salt and pepper. Rest for 1 minute.
5. Pat the salmon fillets very dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a non-stick pan over high heat until shimmering. Place fillets skin-side down, press gently with a spatula for 30 seconds to prevent curling, then cook undisturbed for 4 minutes until the skin is crispy and golden. Flip and cook 1 more minute for medium.
6. Spoon risotto into warm shallow bowls. Rest the salmon skin-side up on the risotto. Finish with a wedge of lemon and a few fresh dill fronds.