Slice your leeks (white and light green parts only), trim and chop the asparagus into bite-sized pieces, flake the smoked salmon, and grate the cheese. Have your fish stock warming on the back burner, it should be hot when added to the rice.

In a large skillet or wide saucepan, melt a bit of butter (or olive oil) over medium heat. Add the leeks with a pinch of salt and cook until soft and fragrant, about 5–6 minutes. Stir often so they don’t brown.

Add the Arborio rice to the pan with the leeks and stir to coat every grain. Let it toast gently for 1–2 minutes until it smells slightly nutty. This helps the rice hold its shape as it cooks.

Pour in a splash of white wine (about ½ cup). Stir until the liquid is mostly absorbed. This adds acidity and a subtle layer of flavor—don’t skip it unless you need to!

Begin ladling in warm fish stock, one ladle at a time, stirring gently and often. Wait until the liquid is almost absorbed before adding the next ladle. This process takes about 18–20 minutes total.

When the rice is almost al dente (you’re about 15 minutes in), stir in the chopped asparagus and peas. They’ll cook in the last few minutes, staying bright and just tender.

Once the rice is creamy and perfectly tender, take it off the heat. Stir in the grated smoked Gouda and Gruyère until melted and silky. Add a splash of stock if you want it a little looser.