Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Place the salmon fillet on the baking sheet and season with salt and pepper. Bake for 12-15 minutes, or until cooked through. Remove from the oven and let it cool. Once cooled, flake the salmon into bite-sized pieces.
3. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until softened.
4. Add the Arborio rice to the skillet and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes, or until the rice is lightly toasted.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Add the chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
7. After 15-20 minutes, the rice should be cooked through and creamy. Add the asparagus and continue cooking for 2-3 minutes, or until the asparagus is tender.
8. Stir in the flaked salmon, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan cheese and parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 50g
Protein: 36g
Sodium: 900mg
Substitutions for ingredients:
- Salmon fillet can be substituted with any other type of fish, such as cod or halibut.
- Asparagus can be substituted with any other green vegetable, such as broccoli or green beans.
- Parmesan cheese can be substituted with any other type of hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add 1/2 cup of frozen peas to the risotto for extra color and flavor.
- Substitute the white wine with dry vermouth or chicken broth.
- Add 1/4 cup of heavy cream to the risotto for a richer texture.
Tips and tricks:
- Use a wooden spoon or spatula to stir the risotto, as it will prevent the rice from breaking.
- Keep the broth warm in a separate pot to speed up the cooking process.
- Don't overcook the salmon, as it will become dry and tough.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the risotto, add a splash of broth or water to a skillet and heat over medium heat. Add the risotto and stir until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with additional Parmesan cheese and parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
- Lemon wedges
Pairings:
- Crusty bread
- Green salad with a lemon vinaigrette
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread
- Grilled shrimp or scallops
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook for a few more minutes or until the liquid has been absorbed.
- If the rice is still hard after 20 minutes, add more broth or water and continue cooking.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch and creates a creamy texture when cooked.
Flavor profiles:
This salmon and asparagus risotto is creamy, savory, and slightly tangy from the Parmesan cheese and white wine. The salmon adds a delicate seafood flavor, while the asparagus provides a fresh and slightly bitter taste.
Serving suggestions:
Serve this dish as a main course for a cozy dinner at home, or as a side dish for a special occasion.
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Region: Italian