Salmone Bollito con Risotto alla Milanese (Poached Salmon with Saffron Risotto)

SALMON:
1. You may use Salmon fillets or steaks for this dish. I would suggest Salmon fillets with no pin bones.
2. Prepare the poaching liquid by adding in a pot 5 cups water and 2 cups white wine.
3. Bring to a boil for 3 minutes then add 1 carrot (chopped), 1 white onion (chopped), 2 sprigs Dill, ½ lemon, 1 bay leaf, 1 tsp salt, 1 tsp black peppercorns and 1 stalk celery (diced).
4. Bring to a boil for 5 minutes and reduce to simmer.
5. Place salmon steaks in the pot and poach for 8-10 minutes (about 8 minutes per inch thick).
6. Drain salmon and set aside.

RISOTTO ALLA MILANESE:
1. In ¼ cup of hot water add a pinch of Saffron.
2. Bring to a boil 8 cups vegetable or seafood stock then bring to a simmer.
3. Sauté in a pot 2 tsp olive oil 1 large white onion (minced) and 3 cloves of garlic (minced).
4. When the onions and garlic are translucent, add 2 cups of Arborio rice.
5. When rice becomes a little translucent as well, add ½ cup white wine.
6. Ladle in at least 2 cups of warm stock initially. Keep stirring to keep the rice from burning.
7. Add a ladle of chicken stock while stirring until the rice is cooked.
8. Add the ¼ cup of Saffron water (strain the Saffron strands).

SPINACH-ARTICHOKE DIP:
1. Blanch 1 pack of spinach that would equal 1½ cup if tightly packed.
2. Place in a food processor and add 2 pcs artichoke from can, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined and set aside.

To serve, plate a few buttered vegetables and lay out 3 grilled asparagus spears. Top with saffron risotto and place on top the salmon fillet or steak. Add a dollop of the spinach artichoke dip and serve with a wedge of lemon.