Ingredients
- 2 1/2 tablespoon butter
- 2 1/2 tablespoon olive oil
- 4 tablespoon shallot
- 1 1/2 cup arborio risotto rice
- 1 quart vegetable or chicken broth
- 1 pound wild mushrooms (chanterelle, lobster, porcini), sliced
- 1/2 bunch asparagus, sliced on the bias
- 12 ounce wild salmon fillet
- 1/2 cup flat leaf parsley
- 1/3 cup dry white wine
Preparation
Baking Directions:
Heat olive oil and half of the butter in a heavy saucepan over moderate heat.
Add shallots and cook for 5 minutes.
Add rice and stir until well-coated with oil.
Reduce heat to low.
Add 1 cup of hot stock and stir briefly.
Allow risotto to cook until the stock is absorbed by the rice before adding another cup.
Continue to add stock and cook in this way, stirring frequently, until rice is almost cooked, about 15 to 20 minutes.
In medium-size sauté pan, add 2 tablespoons olive oil and heat to high temperature, then add mushrooms and asparagus and saute for 5 minutes.
Add diced salmon, asparagus and mushrooms to the risotto.
The heat from the rice is sufficient to cook the fish.
Gently stir in remaining butter, salt and pepper, parsley and white wine.
Serve immediately in shallow bowls.
