Salmon and Pea Risotto

• 3 to 4 cups clam broth or fish stock
• 1 tablespoon olive oil
• 1/2 large onion, finely chopped
• 1/2 teaspoon minced fresh garlic or minced garlic in oil
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 cup canned plum tomatoes or very ripe fresh chopped plum tomatoes
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves
• 2 teaspoons fresh marjoram or thyme or 1/2 teaspoon dried
• 10 ounces salmon fillet, cut in cubes
• 1 cup fresh or frozen peas
• Freshly ground black pepper to taste

1. Bring broth or fish stock to boil.
2. Heat oil in a heavy-bottomed pot in which rice will be cooked.
3. Saute onion and garlic in pot until it begins to soften, but not color.
4. Add rice and stir to coat well.
5. Stir in wine and cook over high heat, stirring, until wine is absorbed.
6. Add tomatoes, with the herbs, stirring until liquid evaporates.
7. Stir in the heated broth one cup at a time.
8. Stir often, until liquid is absorbed.
9. Repeat, stirring, until just before rice is ready.
10. Rice is cooked when it is creamy but firm in the center.
11. With the last liquid addition, stir in the salmon, cooking until salmon is almost ready.
12. Then stir in peas and cook until most of liquid is absorbed and peas are heated through.
13. Season with pepper.

clam broth, olive oil, onion, fresh garlic, arborio rice, white wine, tomatoes, fresh oregano, fresh marjoram, salmon fillet, peas, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4131 (may not work)