• Put the salmon fillets on a plate and season with salt and freshly ground black pepper. Set aside until you’re ready to cook the salmon at Step 4.

Make the risotto:

• In a large saucepan, heat 1 tbsp of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, and after another 2 minutes, add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, and that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
• Once the wine seems to have cooked into the rice, add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes (see Step 1 below within 'Finish the risotto' regarding timing for adding the asparagus and peas).

Cook the salmon:

• After the risotto has been cooking for 5 minutes, heat a large frying pan over a high heat and add the other tbsp of olive oil. Cook the salmon skin side down for 3 minutes, then turn over and cook for 30 seconds to 1 minute, depending on the thickness of your fillets.   Once finished cooking, turn the salmon back onto the skin side – set the pan aside for the fish to rest while you finish cooking the risotto.

Finish the risotto:

• After the risotto has cooked for 10 minutes, add the asparagus pieces and peas.   Keep on adding the stock until the rice is soft but with a slight bite.
• Remove from the heat and add the butter and parmesan, stir gently and check the seasoning, adding salt and black pepper, to taste. Garnish with the extra grated parmesan.