Preview

Risotto express, asparagus and smoked salmon

MAINS, Risotto, Pasta and Rice

A risotto with all the flavors of spring: fresh, green and fragrant with some smoked salmon.

Note

Risotto is a dish that can be made in a million different ways. Let your imagination and creativity loose! This is the express way to make risotto. To discover and perfect the traditional risotto making technique, participate in one our evening or weekend classes.

Ingredients

Recipe for 4 persons

For the risotto

250 Gr

Arborio rice

1 Unit(s)

White onion

100 Gr

Parmigiano reggiano

200 Ml

White wine

2 Liter(s)

Fish stock

50 Gr

Butter

5 Bunch(es)

Green asparagus

200 Gr

Smoked salmon

8 Sprig(s)

Chives

1 Unit(s)

Lemon

Olive oil
Salt and pepper

Risotto express, asparagus and smoked salmon

Preparation time: 30 min

Preparation

In a saucepan, bring the fish stock to a boil, add the rice and cook for 7 minutes. Once the rice is precooked, drain, making sure you keep the broth. Spread the rice on a plate or cookie sheet to stop the cooking. While the rice is cooking: Chop the chives and grate the Parmigiano. Chop the onion and cut the butter into small cubes. Cook the asparagus in a pot of boiling salted water about 1-2 minutes and immediately plunge into an ice water bath to stop the cooking.
For the risotto

In a hot pan with olive oil, cook the onions until they are soft and translucent. Add rice and white wine and cook until it is completely absorbed. Cover with the broth (That the rice was cooked in) and stir until the liquid is absorbed, repeat, adding more broth until the rice is cooked al dente. Add the asparagus and lemon zest to the risotto, cook another minute to warm through. Remove from heat, add the Parmesan, half the chives and butter cubes. Mix gently and adjust seasoning. Add the salmon on the top and allow 1 or 2 minutes for the risotto flavors to meld together.