On a low flame, of course, this takes time. Towards the end when the clear soup is used up to a ladle quietly test times, as the rice grain consistency is, continue after each, one must now just as constantly watch out that nothing settles so stir extensively and do not leave the kitchen stove.
Next to it, heat oil in a frying pan and briefly fry the pea pods until crisp. Later add the salt, spring onions, pepper and spices. Cook the spring onions only briefly. The vegetables should still be crunchy.
As a final step, season the risotto with devil’s salt, add a small dollop of whipped cream, then fold in the vegetables.
Depending on whether or not someone likes fish, mix in the cheese before serving. For the fish eaters, cut the salmon into strips and bring to the table on top of the risotto – no cheese, but a few drops of lime juice.
Tip: Always use aromatic spices to enhance your dishes!