Creamy risotto with salmon and wild asparagus

Preparation

Peel and chop the spring onion and garlic. In a saucepan, sauté the chopped spring onion and garlic in olive oil until softened. Add the chopped asparagus, leaving the tips slightly larger, pour in the wine and allow the alcohol to evaporate for a minute.

Add the rice and fry for a couple of minutes; pour in the stock little by little, stirring constantly and allowing it to absorb each time. Repeat this at least three times over 18 minutes.

Remove from the heat, add the softened butter, the cheese and the drained salmon.

Mix everything together; it should be creamy and smooth. If it is too thick, add a little more stock, and season with salt and pepper to taste.

Tip: if you’re short on time, you can prepare the sofrito over the weekend, leaving it ready to simply add the rice, cook it and stir in the butter at the last minute.

The stock can be shop-bought; there are some very good stocks available. If you don’t have Arborio rice, you can use short-grain rice; depending on the type of rice used, it will absorb more or less stock.