Creamy Risotto with Wild Alaska Smoked Salmon, Goat Cheese, and Asparagus
Alaska Seafood Marketing Institute
2
5 minutes
30 minutes
Lunch
Everyone’s favorite, creamy risotto gets an upgrade with the addition of wild Alaska salmon, fresh asparagus, goat cheese, and salmon roe.
Ingredients
blank
1 shallot, chopped
Olive oil, as needed
8 oz arborio rice
3 to 4 cups poultry or vegetable broth, kept hot
6 oz dry white wine
1 pound asparagus, trimmed
2 tablespoons fresh goat cheese
blank
4 slices cold smoked/lox style wild Alaska salmon
2 tablespoons wild Alaska salmon roe
Salt and pepper, to taste
Directions
blank
Trim tough ends from asparagus; rinse asparagus. Microwave-cook asparagus on High for 1 to 2 minutes, just until crisp-tender. Cool slightly; cut into thin slices.
blank
Sauté shallot in 2 to 3 tablespoons of oil over medium heat then stir in rice until coated and translucent. Allow rice to brown slightly while stirring. Add wine and stir; let wine evaporate completely. Gradually add the hot broth, covering the rice completely each time, stirring constantly until broth is absorbed. Continue this step until rice has softened.
blank
After 10-15 minutes of risotto cook time, add the asparagus slices to the rice. Five minutes before the end of cooking time, stir in the goat cheese. Add salt and pepper to taste.
blank
Spoon risotto into individual pasta bowls. Arrange a slice of smoked salmon on top. Add a heaping teaspoon of salmon roe around. Allow asparagus tips to peek out through the risotto.
