Asparagus and hot smoked salmon risotto
4 servings
30 minutes
Asparagus and hot-smoked salmon risotto is an exquisite dish of Italian cuisine filled with delicate flavor nuances. Arborio rice, known for its creamy texture, absorbs the aroma of white wine and vegetable broth, creating a harmonious base. Asparagus adds freshness and a light crunch, while hot-smoked salmon provides a rich, smoky taste. Parmesan adds depth, and a splash of lemon juice refreshes and highlights the richness of the ingredients. This dish is perfect for both a cozy family dinner and a festive evening, impressing with its elegance and sophistication. Inspired by Italian traditions, risotto combines rich flavors and tender texture to create a true gastronomic masterpiece.
1
Chop the onion, heat olive oil in a pan and sauté the onion for 5 minutes. Meanwhile, warm the broth over low heat. Add arborio rice to the onion and cook for 2 minutes, stirring. Add wine and stir until the rice absorbs the liquid. Then add broth in small portions, waiting for the first portion to be absorbed before adding the next.
- Onion: 1 head
- Olive oil: to taste
- Vegetable broth: 800 ml
- Arborio rice: 350 g
- Dry white wine: 200 ml
2
Meanwhile, bring water to a boil in a pot. Trim the ends of the asparagus and boil in water for 2 minutes. Drain the water and rinse under cold water. Cut the stalks into 3 cm pieces, leaving the ends whole. Cut the salmon into pieces.
- Asparagus: 12 pieces
- Cold-smoked salmon: 200 g
3
When the rice is ready, add asparagus, salmon, lemon juice and mix. Grate parmesan and add a handful of wormwood leaves. Season and serve.
- Asparagus: 12 pieces
- Cold-smoked salmon: 200 g
- Lemon juice: to taste
- Parmesan (Parmigiano Reggiano): 25 g
