Asparagus Risotto and Salmon

Instructions

1. Pour the stock into a saucepan, bring it to the boil, then reduce the heat to low and leave it to simmer.
2. Heat the extra-virgin olive oil into a saucepan and add the onion. Sweat the onion until soften. Add in the rice and coat evenly. Cook for 2 minutes.
3. Add in the wine and stir. Allow the alcohol to evaporate.
4. Add a couple of ladles of hot stock and, stirring continuously, cook until the stock is absorbed.
5. Add more stock and repeat. Continue adding stock, cooking and stirring in this way for about 18 minutes, until the rice is cooked al dente.
6. Remove from the heat and incorporate the butter and parmesan using a spoon. Set aside.
7. Season the salmon with salt and pepper. Heat the extra-virgin olive oil over medium-high heat. Crush the garlic in its skin using the back of a knife or your hand.
8. Place the salmon gently in the sizzling oil, and cook skin side down for 3 minutes. Add in the garlic, thyme and the knob of butter. Gently turn on the other side. Cook for another 2 minutes then place it on a kitchen paper towel to remove any excess oil.
9. Add the risotto to a slighly shallow plate, scatter some extra parmesan shavings on top and add the samlon. Serve.