Arugula & Pistachio Pesto Crusted Wild Salmon with Roasted Beets and Saffron Risotto

Ingredients

• Olive Oil for frying
• 1/4 cup Spanish onion finely diced
• 1 tbsp shallot finely diced
• 1 tbsp fresh garlic finely chopped
• 1 pinch saffron threads
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1/4 cup heavy cream
• 1/3 cup grated Parmigiano-Reggiano cheese
• 4 cups young arugula
• 1/3 cup shelled pistachios
• 2 tb pistachio oil (omit if you can’t find it)
• 2 tpsp fresh lemon juice
• 1/2 cup grated pecorino Romano cheese
• 1/3 cup high quality extra virgin olive oil
• Salt and pepper to taste
• 2 cups homemade of low sodium canned chicken stock
• 12 medium size fresh baby beets with tops
• 4 eight-ounce wild salmon fillets