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by Anthony Salemme, contributing chef
The risotto takes some time and patience but it’s totally worth it in the end.
4 6-ounce salmon fillet
2 teaspoons smoked paprika
2 teaspoons lemon pepper
1 Tablespoon olive oil
1 large bunch of asparagus washed and trimmed
2 cups uncooked Arborio rice
1 Tbs butter
1 cup finely chopped white onion about ½ onion
2 garlic cloves minced
¾ cup white wine
4 cups broth
¼ cup heavy cream
½ cup grated parmesan
Salt and pepper to taste
1 Tablespoon white truffle oil to drizzle (you can also use more butter or olive oil)
Additional grated parmesan to serve
Pre heat oven to 425 f
Pre heat a shallow roasting pan or cookie sheet while preheating oven.
Toss the salmon with smoked paprika lemon pepper and olive oil.
Cook skin side down for about 15-18 minutes. (do this halfway thru making the risotto so everything will be done at the same time).
Place the asparagus in boiling water and boil for 2-3 minutes.
Drain and place in ice water to stop cooking and to help lock in the bright green color.
Cut the asparagus into small pieces, save the tips separately.
Puree the asparagus pieces with ½ cup of water.
Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
In a pan heat the butter, then sauté the onions and garlic until soft.
Add the Arborio rice and stir until coated with butter.
Stir in the wine, cook until the wine is reduced.
Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
Add grated parmesan and asparagus tips, stir well.
Serve sprinkled with additional parmesan cheese and drizzled with the olive oil or white truffle oil.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com