Green pea risotto with salmon and asparagus

Cut the salmon fillets into 4 equal pieces and soak them in a mixture of 2 liters of water and 12 dkg of salt for 1.5 hours.

Sauté the chopped onion and crushed garlic in a little oil, then add the risotto rice, toast it, and pour in the white wine.

Meanwhile, heat the broth and gradually add it to the risotto while continuously simmering, adding as much as it absorbs.