Savory Asparagus and Salmon Risotto

Savory Asparagus and Salmon Risotto

This elegant and delicious dish combines the delicate flavors of asparagus and salmon with the creamy texture of risotto. Perfect for a special dinner or any occasion when you want to impress your guests, this risotto is both satisfying and nutritious. The white wine and Parmesan cheese add richness and depth to the dish, making it a true gastronomic delight.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound fresh salmon, cut into small cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Add the Arborio rice to the pan and stir well to coat the rice grains with oil and onion mixture. Cook for 2-3 minutes until the rice starts to look slightly translucent around the edges.
3. Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
4. Add one ladle of warm broth to the rice and continue stirring until the broth is absorbed. Repeat this process, adding one ladle of broth at a time and stirring until all the broth is absorbed before adding more. This process usually takes about 18-20 minutes.
5. About 10 minutes before the risotto is done, add the asparagus pieces and continue to cook, stirring occasionally.
6. In a separate pan, melt the butter over medium heat and add the cubed salmon. Sauté the salmon until it is just cooked through, about 3-5 minutes. Season with salt and pepper to taste.
7. Once the risotto is creamy and the rice is tender, yet still slightly firm to the bite, stir in the cooked salmon and Parmesan cheese. Mix gently to combine all the ingredients well. Adjust the seasoning with more salt and pepper if needed.
8. Remove the risotto from the heat and let it sit for a minute before serving.
9. Serve the risotto in individual bowls, garnished with fresh parsley. Optionally, you can serve lemon wedges on the side for an extra touch of freshness.

Enjoy your Savory Asparagus and Salmon Risotto with a glass of your favorite white wine. Bon appétit!