Note: Be sure the white wine is at room temperature for this recipe. The grated Parmigiano Reggiano cheese is optional.
1. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add rice and lemon zest, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
2. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 cup broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12 to 15 minutes total. If rice is not chewy at this point, add 1/4 cup broth or water and stir until its absorbed.
3. Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper, and salmon. Stir to mix and continue to cook, stirring occasionally and gently (to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese (if using), lemon juice, and 4 Tbsp. of the chives, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp. chives.
Source: Hannaford fresh Magazine, May - June 2009