Method
- 01
Warm your chicken broth in a small saucepan over low heat and keep it at a gentle simmer throughout the risotto process — this is the key to creamy results. Do not let it boil.
- 02
In a wide skillet or Dutch oven over medium heat, add your olive oil and 1 tablespoon of your butter. Once the butter melts and foams, add your shallots and cook, stirring, until softened and translucent, about 3–4 minutes. Add your garlic and cook for 1 more minute until fragrant.
- 03
Add your Arborio rice to the pan and stir to coat in the butter and oil. Toast the rice, stirring constantly, for about 2 minutes until the edges of the grains look slightly translucent. This builds a nutty flavor base.
- 04
Pour in your white wine and stir until it is almost fully absorbed, about 1–2 minutes. You should smell the alcohol cooking off.
- 05
Begin adding your warm broth one ladleful at a time (about 1/2 cup per addition), stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 20–22 minutes, until the rice is al dente — creamy with just a slight bite. You may not need all the broth.
- 06
While the risotto is cooking, prepare your asparagus. Heat a cast iron skillet or grill pan over medium-high heat until very hot. Toss your asparagus with olive oil, salt, and pepper. Cook in the dry pan, turning occasionally, for 5–7 minutes until bright green and lightly charred in spots. Set aside.
- 07
Pat your salmon fillets very dry with paper towels and season both sides generously with salt and pepper. In the same cast iron pan over medium-high heat, add your olive oil and heat until shimmering. Place the salmon skin-side down and press gently for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy.
- 08
Flip the salmon and cook for another 2–3 minutes on the flesh side until the internal temperature reaches 145°F. The salmon should be opaque on the outside with a slightly translucent, rosy center if preferred, or cooked through. Remove from heat and let rest.
- 09
Once the risotto rice is al dente, stir in your peas and cook for 1 minute until warmed through. Remove from heat and fold in your remaining 1 tablespoon of butter, your Parmesan, lemon zest, a squeeze of lemon juice, and most of your fresh mint. Taste and adjust seasoning with salt and pepper. The risotto should flow and ripple when the pan is gently shaken — add a splash more broth if it looks too thick.
- 10
To plate, spoon a generous mound of pea-mint risotto into the center of each bowl. Lay the asparagus spears alongside or on top. Place a salmon fillet on top, skin-side up to keep it crispy. Garnish with the remaining fresh mint and a final squeeze of lemon juice. Serve immediately.
