Salmon and Asparagus risotto

Stock

1. In a large saucepan, add the dark green leeks tops, asparagus stems, water, and a pinch of salt and bring to a boil and then simmer for about 10 minutes.
2. Then, remove the veggies with a slotted spoon and discard. Poach the remaining chopped asparagus in the stock for 3-4 minutes or until just tender. Remove to a bowl of cold ice water and reserve.
3. Next, poach the salmon in the stock for 3-4 minutes and remove. Once cool to the touch, remove the skin and shred into large pieces. It's ok if its not cooked all the way through yet. Reserve the salmon and stock for the risotto.

Salmon and Asparagus Risotto

1. In a different sauce pan, under medium heat add half of the butter and chopped leeks and sauté for 4-5 minutes until slightly browned. Then, pour in the wine and minced garlic and cook for another 1-2 minutes until very fragrant. Season with salt.
2. Next, add the rice to the pan and stir to coat with the wine-butter mixture. Then, slowly add a ladle or two of stock to the rice at a time until the rice is cooked through, adding more when the rice drys out. This process should take about 15 minutes. Stir often.
3. Once the risotto is cooked perfectly, soft with a slight chew, stir in the remaining butter, parmesan, cream, and lemon juice. Then, add the reserved asparagus and salmon, and cook for 1-2 minutes until warmed through. Season with salt.
4. Serve with some fresh dill, olive oil, lemon, sea salt, and fresh pepper.