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1
Prepare your stock and keep it hot.
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2
In a large paella pan or frying pan, heat the oil on moderate heat.
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3
Once hot, add your rice to the pan and cook for about two minutes, stirring continuously with a wooden spoon or preferably spatula.
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4
If rice begins to brown, reduce the heat a little.
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5
Add the garlic and cook for another two minutes.
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6
Add onions and cook again for two minutes.
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7
Now add just one ladle of stock and increase the heat to medium-high, still stirring.
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8
You must keep stirring as risotto sticks and burns really easily.
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9
Once liquid is mostly absorbed, add the chilli and mace along with another ladle of stock and continue to stir.
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10
Again, when liquid is absorbed, add basil, parsley and oregano along with another ladle of stock and stir continuously.
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11
Liquid gone, add salmon and pine nuts and another ladle of stock.
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12
Once that last ladle of stock is absorbed, the rice should be cooked with a little bite, but if it isn't, just add more stock, one ladle at a time until it is.
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13
When it is, stir in the spinach and turn the heat to low.
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14
Once your liquid is down to a thick creamy substance, stir in the milk and grate in parmesan.
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15
You should use as much or as little as you like.
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16
Salt to taste if necessary.
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17
Once spinach is soft, you're ready to serve.
