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Risotto express, asparagus and smoked salmon

Mains, Risotto, Pasta and Rice

A risotto with all the flavors of spring: fresh, green and fragrant with some smoked salmon.


Recipe for 4 persons

For the risotto

250 Gr
Arborio rice
1 Unit(s)
White onion
100 Gr
Parmigiano reggiano
200 Ml
White wine
2 Liter(s)
Fish stock
50 Gr
5 Bunch(es)
Green asparagus
200 Gr
Smoked salmon
8 Sprig(s)
1 Unit(s)
  • Olive oil
  • Salt and pepper
Risotto express, asparagus and smoked salmon

Preparation time: 30.00 min

  • Preparation

    In a saucepan, bring the fish stock to a boil, add the rice and cook for 7 minutes. Once the rice is precooked, drain, making sure you keep the broth. Spread the rice on a plate or cookie sheet to stop the cooking. While the rice is cooking: Chop the chives and grate the Parmigiano. Chop the onion and cut the butter into small cubes. Cook the asparagus in a pot of boiling salted water about 1-2 minutes and immediately plunge into an ice water bath to stop the cooking.

  • For the risotto

    In a hot pan with olive oil, cook the onions until they are soft and translucent. Add rice and white wine and cook until it is completely absorbed. Cover with the broth (That the rice was cooked in) and stir until the liquid is absorbed, repeat, adding more broth until the rice is cooked al dente. Add the asparagus and lemon zest to the risotto, cook another minute to warm through. Remove from heat, add the Parmesan, half the chives and butter cubes. Mix gently and adjust seasoning. Add the salmon on the top and allow 1 or 2 minutes for the risotto flavors to meld together.

Risotto is a dish that can be made in a million different ways. Let your imagination and creativity loose! This is the express way to make risotto. To discover and perfect the traditional risotto making technique, participate in one our evening or weekend classes.

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