Asparagus Risotto with Marinated Salmon

A more wonderful asparagus recipe:

Good to know:

Fine risotto long grain rice can taste four euros per half kilo. A fresh Weissburgunder, for example from the Nahe, goes well with the dish.

From the dill, the coriander as well as the ginger with the juice of the lime and scarcely 0, 1 l oil a marinade stir. Cut the salmon into one centimeter thick slices, season both sides with salt and pepper, place in the marinade and mix well. Repeat this mixing four to five times over the next half hour.

Finely dice the shallot and sauté in three to four tablespoons of oil in a medium saucepan until translucent. Add the long-grain rice, stirring until also translucent. Extinguish with the white wine and cook a little. Add the heated poultry stock. Stir everything together repeatedly at low temperature so that the long grain rice does not stick.

Remove the peel from the asparagus spears and cut them into one centimeter thick slices. Finely dice the mushrooms. About six minutes before serving, add the asparagus slices, four minutes later the whipped cream with the mushrooms and finally the Parmesan cheese. A risotto must always be a bit liquid, not pasty! Fill the risotto into deep plates, place four to five salmon slices per person on top and cook them for a while. Bon appétit!

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