Green Risotto with Salmon

Boil the peas and broccoli until tender, then plunge into cold water to preserve the color.

Scald the spinach with boiling water and similarly plunge into ice water.

Transfer everything to a blender and process into a smooth puree.

Finely chop the onion and sauté it in a mix of butter and vegetable oil until translucent.

Add the rice and toast for a few minutes.

Pour in the wine and let the alcohol evaporate.

Add a portion of the green puree and a ladle of broth, then cook the rice to al dente (with a firm center), stirring constantly and adding more liquid as needed.

Season with spices to taste.

Fold in the butter and cheese, stir well, and let rest covered for 1–2 minutes.

Separately, sear the fish in vegetable oil, seasoning with salt and pepper.