Asparagus & Salmon Risotto

When life gives you asparagus, make risotto.

Asparagus is here NOW for only a few weeks, so go and get some.

I am asparagus recipe testing all week here.....my pee smells funny for sure (a little bathroom humor never hurt anyone).

I used to hate making risotto, thinking it was such a pain, stirring and stirring......but now it's a snap.

I can do it in my sleep.

Buy the best arborio or carnaroli rice from Italy, short grains that have a lot of starch and bite.

You don't want a bowl of mush, you want a nice al dente bowl of rice, with some creaminess from the good homemade chicken stock you will be using, right?

Basic risotto in my kitchen is:

about 1 1/2 cups of arborio rice
4 cups of HOT chicken stock (preferably homemade)
1/4 cup of white wine (maybe more)
1 onion, minced
2 tbsp butter w/ some olive oil

Are you ready?

Start by sauteeing the minced onion in butter and olive oil, just until translucent.

Add in the rice and toast it for 5 minutes, stirring it around in the butter and onion.

Deglaze the pan with the 1/4 cup of white wine, about 45 seconds.

Now start adding in the HOT broth, 1/2 cup at a time, stirring all the while until the liquid is absorbed into the rice.

Keep adding in the broth, until the rice is a nice al dente and all the liquid is gone.
The whole process should take about 18-20 minutes.

Now you can stir in your shrimp, steamed asparagus, salmon, peas, dill, lemon zest and whatever else you would like to throw in there! (If you are cooking shrimp or salmon, then cook the fish in the skillet the last 3 minutes of stirring).

Add in some freshly grated Parmigiano Reggiano and some butter at the end just before serving.

Don't throw out the leftovers, tomorrow you can make risotto cakes!