In a large pan, saute the onions 2 tablespoons of olive until and two tablespoons of butter they are cooked and soft but not browned.
Add the garlic and cook for another minute.
Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
While the rice cooks, Bring the stock for the salmon to a boil; Add the salmon fillets, reduce to a simmer, cover, and cook 5 minutes (until just underdone. It will finish cooking in the risotto). Once done, break up the salmon to your liking.
When the rice is just undercooked, add the peas, stir and cook until the rice is done.
Add the chopped parsley, the butter, and grated Parmesan cheese. Mix together.
Add the salmon and season to taste before serving.
When poaching the salmon, poach it until it's just under-cooked. It will finish cooking when it's added to the risotto.
Be careful not to overcook the rice, or it will be mushy and unpleasant to eat,