Uber Huber!: Salmon risotto

Hiya! =) It's been so long since our last pos. This is my first time working with arborio rice. Warning: risotto does take a while to cook.. and you need to constantly watch over it..

serving portion for 2

120g Arborio rice
2 pkts freshstock chicken stock
A packet Swiss Brown mushrooms
A packet of asparagus
Salmon 500g
Olive oil
Pepper
Dill to garnish

Note that all stocks by freshstock, Australia are frozen. I took it down from the freezer to the chiller a night before and it hasn't turned fluid by the next afternoon. Therefore, I removed it from the chiller and soaked the entire packet in a pot of water from the tap.
Bring the chicken stock to a simmer while you slice the onions, cut the asparagus and slice the mushrooms.
Then heat up some olive oil & add the sliced onions to it. Fry till soften and then add the rice to it. Fry for about 2 minutes. At this point, the chicken stock should still be kept warm or simmering over low fire. You would also get the fragrance from the arborio rice.
After about 2 minutes or so, add some chicken stock to the rice but not too much. Just barely enough to keep them from getting burnt. Stir frequently. When the stock is almost fully taken in by the rice, add in more stock. Repeating this (while the stock is still simmering over low heat) until the rice is al dente or until its texture is to your liking.
While that is taking place, or (if you prefer) after you are done with your rice, fry the asparagus and mushrooms briefly. I used thin Thai asparagus this time so they cook rather quickly.
After you are done with the vegetables, pan fry the salmon.
Mix the vegetables in with your rice and place the salmon by the side. Then have some freshly grinded black pepper over the salmon.
No salt was used in this recipe :))

Looking back, mine looks very much like Thai rice! lol!
I like the texture I got ; not soggy, mushy or sticky. I might have tried some risotto at some place and didn't have a good impression of it. And without the cheese getting in the way (I am watching my diet), I can truly taste the rice for what it is.