Risotto With Salmon And Asparagus Recipes

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Steps:

• 1) Stew the onion in butter over medium heat until soft, then zest the lemon and stir it with the onion. 2) Stir in the rice to coat all the grains of rice with butter. 3) Start adding broth 1/2 cup at a time. Adjust the heat so the broth just simmers. The broth will reduce and thicken into a sort of gravy. Every time that happens, add another half cup, then add the water half a cup at a time. Stir frequently and continue until the rice is just about done. Meanwhile, squeeze the lemon and add a couple tablespoons along with some broth. (Save the last bit of lemon juice to season the dish with at the end.) 3a) Cut the asparagus and salmon into 1-inch pieces. 4) When the rice is just a tad underdone, stir in the parmesan cheese. Season with salt, pepper, and lemon juice. Let it get piping hot, then... 5) Take the pan off the heat and stir in the asparagus and salmon. Cover the pot and let it sit for 5 minutes. By then the salmon is usually cooked, but it may need a minute more. Serve with grated or shaved parmesan over the top. (Don't stir very much or you'll break up the fish.) Lemon Zest: As you probably know, this is the outermost part-the yellow part-of the peel. If you have a zester, you can simple zest the lemon right into the pan. If you don't have this nifty tool, use a potato peeler to peel off the yellow part and mince it with a knife. (I'm not a fan of grating lemon zest because I always scrape my knuckles, but if you like that method, go for it.)

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Steps:

• Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
• Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
• Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
• Add prosciutto and sauté for 3 more minutes.
• Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
• Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
• Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
• Add reserved asparagus puree and stir until absorbed, about 3 minutes.
• Stir in the remaining butter, Parmesan and cream but do not return to the heat.
• * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.

Steps:

• Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
• Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
• Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
• When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.

Steps:

• Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
• roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
• Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
• Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
• Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
• Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
• Add the last ladleful of stock, the butter and Parmesan.
• Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
• Serve immediately.

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.