Creamy Risotto with Wild Alaska Smoked Salmon, Goat Cheese, and Asparagus

Ingredients

1 shallot, chopped
Olive oil, as needed
8 oz arborio rice
3 to 4 cups poultry or vegetable broth, kept hot
6 oz dry white wine
1 pound asparagus, trimmed
2 tablespoons fresh goat cheese
8 slices Echo Falls Cold Smoked Wild Alaska Sockeye Salmon Lox Bits & Pieces
2 tablespoons Echo Falls Wild Salmon Caviar

Directions

Step 1: Prepare asparagus

Trim tough ends from asparagus; rinse asparagus. Microwave-cook asparagus on High for 1 to 2 minutes, just until crisp-tender. Cool slightly; cut into thin slices.

Step 2: Prepare risotto

Sauté shallot in 2 to 3 tablespoons of oil over medium heat then stir in rice until coated and translucent. Allow rice to brown slightly while stirring. Add wine and stir; let wine evaporate completely. Gradually add the hot broth, covering the rice completely each time, stirring constantly until the broth is absorbed. Continue this step until the rice has softened.

Step 3: Finish the risotto

After 10-15 minutes of risotto cook time, add the asparagus slices to the rice. Five minutes before the end of cooking time, stir in the goat cheese. Add salt and pepper to taste.

Step 4: Serving the meal

Spoon risotto into individual pasta bowls. Arrange a slice of smoked salmon on top. Add a heaping teaspoon of salmon roe around. Allow asparagus tips to peek out through the risotto.

Recipe & Photo Credit: Alaska Seafood Marketing Institute

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