Prepare to embark on a gastronomic journey that will transport your taste buds straight to the heart of French cuisine! This exquisite risotto is not just a meal, but a symphony of flavors that marries the delicate sweetness of green asparagus with the rich, luxurious texture of marinated salmon. Imagine a creamy, perfectly cooked risotto that melts in your mouth, topped with a succulent piece of salmon that promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, this recipe is your golden ticket to culinary excellence!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup green asparagus, chopped
- 1/2 cup white wine
- 1 small onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 4 pieces marinated salmon
Instructions
- Begin by gathering all your ingredients: Arborio rice, vegetable broth, green asparagus, white wine, onion, olive oil, salt, pepper, Parmesan cheese, and marinated salmon.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling, as you'll be adding it gradually to the risotto.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the Arborio rice to the skillet with the onions. Stir well to coat the rice with the oil and toast it slightly, about 2-3 minutes. This will enhance the flavor of the rice.
- Pour in the white wine and stir continuously until the wine has mostly evaporated, about 2-3 minutes. This will add depth to the risotto.
- Once the wine has evaporated, begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow the rice to absorb the liquid before adding the next ladle. This process should take about 20 minutes.
- After about 15 minutes of cooking the risotto, add the chopped green asparagus to the pot. Continue to stir and add broth as needed until the rice is creamy and al dente, which should take about 20-25 minutes total.
- Once the risotto is cooked to your liking, remove it from the heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. The risotto should be creamy and rich.
- While the risotto is resting, prepare the marinated salmon. You can either grill, bake, or pan-sear the salmon according to your preference. Ensure it is cooked through and flakes easily with a fork.
- To serve, divide the risotto among four plates. Top each serving with a piece of the marinated salmon. Optionally, garnish with additional Parmesan cheese or a drizzle of olive oil.
- Enjoy your Le Risotto aux Asperges Vertes et L'Orange Saumon Marin de Cyrillignac, savoring the delightful combination of flavors!
Tips
- Use authentic Arborio rice for the creamiest texture - it's the secret to true Italian-style risotto.
- Keep your broth warm throughout cooking to ensure even and consistent rice absorption.
- Stir frequently but not constantly - this helps release the rice's natural starches without making it gummy.
- Add broth gradually, allowing each ladle to be absorbed before adding the next.
- The risotto should be slightly al dente with a creamy consistency - not too thick or too runny.
- Remove the risotto from heat while it's still slightly loose, as it will continue to thicken as it cools.
- For the salmon, ensure it's marinated beforehand for maximum flavor infusion.
- Use fresh, high-quality Parmesan cheese for the best flavor profile.
- Serve immediately after cooking to enjoy the optimal texture and temperature.
- Don't be afraid to adjust seasonings to suit your personal taste preferences.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 60mg
