Thursday, March 23, 2017

Smoked Salmon Asparagus Risotto


Serves: Serves 3-4
2-3 tbsp extra-virgin olive oil
2 shallots, finely chopped
1-1/2 cup (300g | 10.6oz) Arborio rice
3 cups (720ml) chicken broth
3 cups (720ml) water
½ cup (120ml) dry white wine or vermouth
½ cup (50g | 1.75oz) grated fresh Parmesan cheese
150g (5.3oz) smoked salmon, chopped (plus more to garnish)
250g (8.8oz) asparagus, cut into 1-1/2" pieces

In a medium saucepan heat the chicken broth and water over a medium heat.  Heat the olive oil in a medium skillet or sauté pan over medium heat; add the shallots and cook until softened, about 1 minute.  Add the rice and stir to coat with oil and toast lightly, about two minutes. 
When the rice has taken on a pale, golden color, add about 1/2 cup of broth to the rice and stir constantly until the broth is absorbed.  Continue adding broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed between each addition.  Repeat until the rice is soft and creamy, which will take about 45 minutes.  
Once the rice is cooked to your liking, stir in  asparagus, add vermouth or white wine and cook until the asparagus is cooked to your liking.  Stir in parmesan cheese and smoked salmon; season with salt and pepper to taste and serve without delay.  Garnish with more smoked salmon, asparagus tips and grated parmesan cheese, if desired.

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