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

Meanwhile, heat the stock and keep adding it to the risotto while continuously simmering, adding a little at a time as it absorbs.