Prepare your stock and keep it hot. In a large paella pan or frying pan, heat the oil on moderate heat. Once hot, add your rice to the pan and cook for about two minutes, stirring continuously with a wooden spoon or preferably spatula. If rice begins to brown, reduce the heat a little. Add the garlic and cook for another two minutes. Add onions and cook again for two minutes. Now add just one ladle of stock and increase the heat to medium-high, still stirring. You must keep stirring as risotto sticks and burns really easily.

Once liquid is mostly absorbed, add the chilli and mace along with another ladle of stock and continue to stir.

Again, when liquid is absorbed, add basil, parsley and oregano along with another ladle of stock and stir continuously.

Liquid gone, add salmon and pine nuts and another ladle of stock. Once that last ladle of stock is absorbed, the rice should be cooked with a little bite, but if it isn't, just add more stock, one ladle at a time until it is. When it is, stir in the spinach and turn the heat to low. Once your liquid is down to a thick creamy substance, stir in the milk and grate in parmesan. You should use as much or as little as you like. Salt to taste if necessary. Once spinach is soft, you're ready to serve.