Creamy Lemon and Pea Risotto with Salmon

Steps

1. 1Warm the Broth. Pour 2 1/2 cups Chicken Bone Broth into a small saucepan set over low heat. Keep it warm throughout the cooking process.
2. 2Cook the Onions + Garlic. In a skillet or saute pan, heat 1 tbsp. Olive Oil over medium heat. Stir in 1/2 cup finely chopped Yellow Onion with a generous pinch of salt and cook until softened and lightly golden, about 5-6 minutes. Stir in 2 cloves Garlic (minced), and cook for about 30 seconds until fragrant.
3. 3Toast the Rice. Stir 1/2 cup dry Arborio Rice into the onions and garlic and cook for 2-3 minutes until only a small white dot remains in the center of most of the grains of rice.
4. 4Add Wine. Pour 1/4 cup dry White Wine into the pan, stirring frequently until absorbed, about 2-3 minutes.
5. 5Stir in Broth (Slowly). Add one ladle of warm broth at a time, stirring it into the rice until it is mostly absorbed. Continue adding the remaining broth, one ladle at a time, stirring slowly and frequently as it absorbs into the rice. (This process takes about 20-25 minutes, and is the perfect excuse to sip on a glass of that wine you added in the previous step. 🙂 ) You’ll notice the risotto taking on a thicker, creamy texture towards the end of the cooking process. Once the broth is completely added, try a bite of the risotto. If it has a slight crunch to it, slowly stir in warm water, 2-3 tablespoons at at time, until the rice is al dente but not crunchy.
6. 6Season the Salmon. About halfway through cooking the risotto, get the 6 oz. Salmon Fillet from the refrigerator, pat it dry, and season it with a healthy pinch of salt and pepper. Let it rest at room temperature for about 10-15 minutes while you finish the risotto. (It's okay to step away from the risotto for a minute or two for this part).
7. 7Finish the Risotto. Once the risotto is fully cooked, turn the heat beneath the pan to low. Stir in the 1 tbsp. Lemon Zest, 1/4 cup Mascarpone, and 1/4 cup finely grated Parmesan until smooth and creamy. Stir in 1/3 cup frozen Peas and 1 tbsp. freshly squeezed Lemon Juice, then season to taste with salt and pepper. Cover the pan with a lid and keep it warm while you cook the salmon.
8. 8Cook the Salmon. In a separate skillet or saute pan, warm 2 tsp. Olive Oil over medium heat. Cook the salmon skin-side down for 3-4 minutes, or until it easily releases from the pan. Flip and cook it for another 2-3 minutes, or until it’s cooked to your preferred temperature.
9. 9Serve. Divide the risotto between two warm bowls, then top each bowl with half of of the salmon. Serve with more freshly grated parmesan, a squeeze of lemon, or a crack of black pepper. (Or thinly sliced lemon if you’re feeling fancy!)