Creamy, flavorful, delicious. This is how I would describe it.
The sweetness of the asparagus embraces the saltiness of the smoked salmon. It tastes of sea, it tastes of woods… It tastes good!
I love making risottos as they are faster and you can make it all in 1 pan, contrarily to pasta.
- White onion 1/2
- Asparagus 4-5
- Smoked Salmon 125g (1/2 cup)
- Heavy Cream 2-3 tbsp
- Butter 1 tbsp
- Olive Oil 1 tbsp
- Fish or Vegetable Stock 500ml (2 cups)
- White wine 1/2 glass
- Black Pepper
- Chop finely the half onion and set in the pan with the olive oil. When it starts to sizzle add the rice and toast it for 1-2 minutes.
- Blend the white wine and then add the chopped asparagus. When the wine is completely evaporated, add enough stock to cover the rice, but don't drown it!
- As soon as the rice absorb the stock, add some more and repeat this step until the rice is cooked "al dente" (you don't have to use all the 500ml of stock, use only as much as the rice needs).
- When it's almost done, add the heavy cream with some more stock if necessary. As last step turn off the heat and add the butter until the risotto have the perfect consistency (called "all'onda" it means that when you stir the risotto it has to make a wave and keep it's shape, returning flat slowly. Therefore it doesn't have to be too firm or too loose).
- Finish it with the chopped smoked salmon and adjust with black pepper to enhance the flavors.
If you never made a risotto before, the perfect consistency may be tricky to achieve.
I hope I visually explained it well enough but if you have further questions don’t hesitate to ask! 😉