30 minutes is all it takes to make this delicious and super easy no-stir Smoked Salmon Risotto. Loaded with lemon flavors, and with an earthy boost from asparagus. Not sure you can make a great risotto at home? Think again - it will quickly become your go-to dinner party dish.
Melt the butter in a skillet or frying pan over medium-high heat, then add in the chopped shallot and fry for 1-2 minutes, until golden.
Add in the Carnaroli rice and mix well, fry for a minute, until almost all the butter has been absorbed.
Raise the heat to medium-high and pour in the wine. Cook for a few minutes, until almost all the wine has either cooked off or been absorbed by the rice.
Lower the heat to medium, pour in half of the lemon juice and cook for 1 minute, until the sauce around the rice starts to look a bit sticky.
Pour in the fish stock, mix, and bring everything to a simmer. Then lower the heat to low and cook for 16 minutes, without stirring.
After 16 minutes, mix in the chopped asparagus. Then cook 2 more minutes, until the risotto is done.
When the risotto is done, season with the rest of the lemon juice and grund black pepper. Then mix in shredded Parmesan cheese and cold smoked salmon.
Serve topped with some shredded Parmesan cheese.
Ingredient notes & substitutions
Risotto rice - I prefer carnaroli rice as the grains are more likely to stay intact, even if you stir it too much or overcook it slightly. Arborio rice is also great, but more sensitive. The amount of liquid needed can vary with the type of rice you use, so follow the amount on the package if you use a different kind.
Lemon juice really needs to be fresh squeezed, bottled just won't do here!
Salted and unsalted butter can be used interchangeable for this recipe. Add a pinch of salt at the end if needed.
Dry white wine - pick a nice one for the best taste. And for the perfect pairing - serve the same wine alongside it. You can also use sparkling white wine.