Wednesday, March 06, 2019

On the MENU this week. Salmon and asparagus risotto

This is an easy risotto to make and rather delicious. Economical too with the salmon. Serves two greedy people for supper. Asparagus is in season and Lynne cooks it very briefly in the microwave with a drop of water for just 1 and a half minutes. Thick green asparagus is not really suitable for the recipe, just use medium. Do use real risotto rice, all others will go mushy and be soggy

1 medium onion, finely chopped - 2 Tablespoons butter – 2 Tablespoons olive oil – zest and juice of one lemon - 1 cup Arborio risotto rice – 50 ml dry white wine - 3 cups good chicken stock - 2 cups water - 8 to 12 spears cooked asparagus, cut into 1-inch lengths - 225 g fresh salmon filet, skin and bones removed and cut into 2 cm pieces - 3/4 cup grated parmesan cheese – Salt and freshly ground black pepper - Extra parmesan to garnish each dish

Put the chicken stock and water in a pot and bring it to a gentle heat on a burner next to where you will make the risotto. Add more water if necessary

Heat a medium sized pan with the butter and oil and gently fry the onion until soft, then stir in the zest of the lemon. Stir in the rice and coat all the grains of rice with oil and butter, stirring for about 2 minutes. Then add the white wine and bubble till it has almost all evaporated

Start adding the stock a good ladleful at a time. Adjust the heat so the risotto just simmers. The stock will reduce and begin slowly to thicken. Every time that happens add another ladle of stock. Stir frequently and continue until the rice is just about done. It needs to have a bit or a ‘bite’ but must not be chalky inside. If you need to add more water to the stock pot, do so. Rice absorbs liquids differently

Add a couple tablespoons of the lemon juice but save the last bit of lemon juice to season the dish with at the end. When the rice is just a tad underdone, stir in the parmesan cheese. Season with salt, pepper, and lemon juice. Let it get piping hot, then take the pan off the heat and stir in the asparagus and salmon. Cover the pot and let it sit for 5 minutes. By then the salmon is usually cooked, but it may need a minute more. Serve with grated or shaved parmesan over the top. Don't stir very much or you'll break up the fish

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