Smoked Salmon and Asparagus Risotto

Smoked Salmon and Asparagus Risotto

Serves 6 as a side dish


6 cups chicken broth

2 tablespoons olive oil

1.5 cups arborio rice

3 cloves chopped garlic 

1/2 cup white wine

1.5 cups asparagus cut into 1/4 inch pieces

1/3 cup chopped fresh dill

1 tablespoon lemon zest

2/3 cup grated grana padano or parmesan

1 - 6 oz tin smoked salmon



Bring the 6 cups of broth to a simmer in a sauce pan, reduce the heat to low to keep the broth warm.


Heat the oil over medium heat in a dutch oven or large sauce pan. Add the rice and cook stirring frequently until the rice is starting to lightly toast, add the garlic and cook for a couple minutes, then pour in the wine. After the wine is absorbed into the rice, reduce the heat to medium low and start adding in the broth a couple ladlefuls at a time, stirring frequently after each addition to make sure the rice isn’t sticking. As soon as the broth starts to absorb into the rice and it is no longer soupy looking it's time to add a couple more ladles and continue to stir.  You don’t need to stir constantly but often enough that the risotto doesn’t burn and you know when its time to add more broth.  Once you have added about half of the broth stir in the asparagus with the next broth addition.  Continue to add broth until the rice is cooked through, but still firm and not mushy, and the risotto has a nice creamy consistency.  You may or may not use all the broth. At this point add in the dill, lemon zest, and grated cheese. Stir until everything is well combined and the cheese is melted. Gently fold in the salmon at the very end. Serve immediately topped with more grated cheese if desired.



How to make arancini with leftover risotto -


Cold left over risotto

Fontina cheese - cut into 1/2 inch pieces

2 eggs - beaten

1/2 to 1 cup breadcrumbs


Neutral oil for frying


Preheat the oven to 400 degrees


Form the cold risotto into balls just slightly larger than a golf ball. Take one piece of the cheese and push it into the center of the ball closing the risotto around it. Put the eggs and the breadcrumbs in separate bowls. Season the breadcrumbs with a little salt.  Heat about 3 inches of oil in a deep pot to 350 degrees. Coat each of the arancini in the egg and then the breadcrumbs.  Fry them a few at a time until golden brown.  Once they are all fried place them on a baking sheet and bake for 8 minutes to fully melt the cheese inside. Serve immediately.

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