You all know by now that Luca makes some crazy good risotto. So today it’s time for one of his creamy delights: Asparagus Salmon Risotto! After all it’s asparagus season… It’s the perfect spring food even though it’s nothing but spring outside today. Cold and rainy. It seems more autumn…argh. Thank god tomorrow the temperature goes up and the sun will come out…can’t wait! But for now I’ll just pretend it’s a sunny spring day: the birds singing outside, Samuele taking his beauty nap and Luca and I enjoying his crazy good risotto! Life’s good. Except for the weather…
Asparagus Salmon Risotto
350 g // 2 cups rice (I use Carnaroli)
1 liter vegetable stock
1/4 red onion, finely chopped
200 g (3 big) smoked salmon slices
250 g // 2 cups // 8.8 oz green asparagus
1 glass of white wine
olive oil extra vergine
salt to taste
Cut the asparagus in small pieces and let it boil for 10 minutes adding a pinch of salt to the water. Cut the smoked salmon slices in thin strips.
Heat the stock (tip: you can add the water in which you have boiled the asparagus).
In a separate pan heat a bit of olive oil and add the onion. Fry it very slowly for a few minutes without coloring. Add the rice and turn up the heat to medium. Make sure you keep stirring when you’ve added the rice. After 1 minute you add the wine and keep stirring for another 2 minutes. Now add the stock enough to cover the rice. A ladle will do. Also add the asparagus and smoked salmon. Turn down the heat and keep stirring. Add another ladle of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-18 minutes. Turn off the heat and (only if necessary) add a bit of salt.
Buon Appetito ♥