Smoked Salmon Risotto - a super flavorful classic Italian rice dish enhanced with smoked salmon and color is added from some fresh asparagus and saltiness from the parmesan cheese.
Begin by taking 1 tbsp of the oil and drizzle over the asparagus. Pour half the salt over the oiled asparagus and mix altogether. Place in a 325 degree oven for 10 minutes. Let cool and cut into 3" pieces.
Place the chicken broth in a pot and warm to a near boil.
Begin by adding the remaining oil to a skillet. Once shimmering, add in the red onion and cook for 2 minutes. Next, pour in the arborio rice and toast for 2 minutes stirring frequently.
Now begin adding the stock 1 cup at a time. The heat should be on medium high. Before adding the next cup, you want virtually all of the stock to be absorbed. After 2 cups have been used and absorbed, add in the wine and cook until evaporated. Continuing adding the remaining stock and test for doneness. If the rice is still firm, add more stock. Add in the saffron and mix through. Finish the cooking of the rice by adding the lemon juice and the parmesan cheese. Mix well.
The final preparation of the dish is to add in the asparagus and to flake the smoked salmon into the rice. Cook for 2 minutes.
To serve, top with a sprinkle of parmesan. Enjoy!