Preheat Oven:

• Preheat the oven to 400 degrees F. (200 degrees C).

Cream Cheese Mixture:

• In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

Puff Pastry:

• On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
• Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
• Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
• Season the salmon with salt and pepper to taste.
• Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
• Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
• Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
• In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
• Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
• Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

• In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.             
• To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
• Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
• Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
• Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.