RISOTTO WITH PEAS AND SALMON

First Course - Complete meal

1 1/2 cup carnaroli or arborio rice
12 oz. Peas (fresh and shelled or frozen)
10 oz salmon, diced
1 leek (white part only) or 1 small onion, minced
4 cups vegetable stock
4 tbsp olive oil
1/4 cup white wine
2 tbsp ricotta
2 tbsp parsley, chopped
Salt



Put the vegetable stock to boil, remember that's always better a little more that not enough.
In the mean time put a big, non-stick skillet over medium heat ans warm the oil; when ready, add the leeks (or onion) and sautee until tender.
Add peas and salmon and stir to combine, add rice too and sautee a couple minutes, always stirring: heat must be medium-high and the rice must become translucent, now it's the time to add wine.
As soon as it evaporates, start adding the stock (that must be boiling, otherwise it stops the rice cooking) 1/3 cup at a time; wait until the stock has been absorbed before adding some more.
Stir often to prevent sticking. When rice is "al dente", after 15/18 minutes, add the ricotta melted in a little quantity of milk: this will give a creamy texture to your risotto without covering the salmon and peas flavors, due to it neutral one.
Serve drizzled with chopped parsley.

Remember: do not add parmesan to this plate because it will cover all other flavors.

Don't be afraid of the wine content: the alcohol will evaporate cooking, leaving just the wine flavor.