Steamed Salmon on Dill and Pea Risotto

Place 1 onion into the mixing bowl and 5 sec./speed 5 chop. Scrape down the sides of the mixing bowl with the spatula.

Add 30 g olive oil and 3 min./120°C/speed 1 sweat.

Add 300 g risotto rice and 2 min./120°C/speed 1/Reverse sauté.

Add 80 g dry white wine and 2 min./Varoma/speed 1/Reverse deglaze without the measuring glass.

Add 900 g hot fish stock or vegetable stock and salt, then 8 min./Varoma/speed 1/Reverse cook without the measuring glass.

Meanwhile, season 4 skinless salmon fillets with salt and black pepper. Place the salmon into the lightly greased Varoma dish and top with 4 thin slices of the organic lemon. Place 150 g frozen peas into the Varoma tray and insert it.

Position the Varoma without the measuring glass and 15 min./Varoma/speed 1/Reverse steam.

Remove the Varoma and set aside. Add the steamed 150 g frozen peas from the tray, 40 g butter, 40 g Parmesan cheese, 20 g fresh dill, and 20 g freshly squeezed juice from the remaining organic lemon into the mixing bowl, then 30 sec./speed 1/Reverse fold in.

Divide the risotto among four plates, place a salmon fillet on top of each portion, garnish with fresh lemon zest and black pepper as desired, and serve immediately.