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Salmon Mushroom Risotto

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A simple, hearty recipe featuring wild Alaskan salmon, mushrooms, asparagus and Parmesan. This recipe calls for packaged risottos - there are some good-quality brands available in specialty supermarkets (such as Trader Joe's) or online. Recipe courtesy of the Alaska Seafood Marketing Institute.
Yield: Serves 6
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
4 portions Vital Choice wild Pacific king salmon (6 ounces each), thawed
12 ounces Vital Choice Organic Chicken Bone Broth
2 packages risotto with mushrooms (8 ounces each)
1 cup fresh mushrooms (button, crimini or porcini), cut into bite-size pieces
Pepper, to taste
10 to 12 ounces fresh asparagus stalks, sliced into 2-inch pieces and/or peas, blanched
1/4 cup fresh grated Parmesan cheese
1/4 cup chopped basil leaves
Preparation
1.  Prepare risotto according to package directions adding mushrooms, but cooking just three-quarters of total time, about 15 to 18 minutes.
2.  While risotto is cooking, bring chicken broth to a simmer in a large (12-inch) nonstick pan or stockpot.
3.  Rinse thawed salmon under cold water.
4.  Turn off heat and gently add salmon to the chicken broth, skin side down (if skin-on). Return to a simmer, cover pan and cook for 2 minutes. Turn off heat and let the salmon rest in liquid for 5 minutes, until opaque throughout. Remove salmon from broth, season with pepper and cool slightly.
5.  Add asparagus/peas and Parmesan to partially cooked risotto; finish cooking risotto.
6.  Break salmon into large chunks (removing skin, if any). Gently fold salmon and basil into risotto.
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