Ingredients
1.    Salmon – supermarket pre-packaged pieces for cooking or prepare fresh salmon and dice into small pieces well beforehand
2.    1 onion finely diced (Any colour. I tried red this time around)
3.    2 tablespoons of olive oil
4.    Garlic to taste (crushed clove or jar)
5.    1 cup Arborio rice
6.    About a 1 litre of vegetable stock
7.    White wine – about half a wine glass or more as desired
8.    Parmesan cheese, freshly grated is desirable but pre-packaged will do fine
9.    Spring onions (shallots/scallions) cut into small pieces, some decorative – for mixture and garnish
10.   1 - 2 teaspoons of butter – a personal choice - I add about halfway through the rice cooking process
11.   Lemon,  zest 1 – 2 teaspoons and 1 – 2 tablespoons of juice
12.   Baby peas, fresh or frozen - it doesn’t' seem to matter and I have tried both
13.   Salt - I don't but add pepper to taste at the table
14.   Optional as I still experiment here - a tablespoon or two of any cream


Process
Step 1
Heat stock in saucepan, set aside and keep warm

Step 2
In a large saucepan add olive oil , over a medium heat sauté onion until soft and near golden, then add garlic, sauté for another 30 seconds and enjoy the fragrance. Add the rice and stir until the rice grains are covered and appear to be changing colour

Step 3
Lower the heat and add a ladle of the warmed stock to the rice and stir – I use a flat wooden spatula. Now continue adding the stock and stirring for about 15 minutes while setting the table and enjoying a glass of a favourite white wine. I use the cheap stuff for cooking but after a glass or two it doesn’t seem to matter. Save to good stuff for the table.
Watch the rice doesn’t get too dry and add warmed stock as needed

Step4
About halfway through this rice cooking process (7 – 10 minutes) add the butter and continue adding the remainder of the stock to rice just a little at a time while stirring over low medium heat and until stock is absorbed. The rice will become tender and creamy

Step 5
Add peas, lemon juice and zest and continue stirring the mix for about a minute. Stock should be finished soon if not by now so if you need, simply add a little water to the mix to maintain the creamy texture

Step 6
Add and half of the spring onions and now add the salmon pieces and stir gently through for another minute until reaching serving temperature

Step 7
Add cream as desired and stir through slowly

Step 8
Fold through a little Parmesan cheese as desired. I usually only add while garnishing with the remainder with the spring onion

Finally
Serve immediately in pasta bowls, topped with Parmesan cheese and garnished with spring onion.

Offer with warmed plain or garlic bread as this compliments the meal nicely and don’t forget that favourite wine.