Cuisine:risotto with green asparagus with orange, marinated salmon, a delight signed Cyril Lignac

GENERAL INFORMATION

• Preparation time:15 minutes
• Cooking time:25 minutes
• Recipe for 4 people

INGREDIENTS

• 300 g of Arborio or Carnaroli rice
• 1 chopped onion or 1 chopped shallot
• 2 oranges
• 1 clove of garlic, peeled and degermed
• 80g of butter
• 1 glass of white wine
• 1,400 l stock cube
• 1 piece of raw salmon 300g, cut into small cubes
• 8 green asparagus (cut the tail and remove the leaves on the stems)
• 100g grated parmesan cheese
• Olive oil
• 1 lemon
• Fine salt and ground pepper
• ¼ bunch of coriander, washed

PREPARATION

In a hot sauté pan, pour the olive oil, add the onion, stir and cook without colouring, add the rice, mix and pearl. Deglaze with white wine, add 1 orange juice, let reduce then add the garlic clove, moisten with broth to the height and cook for 18 minutes, stirring, add broth if necessary.

While the risotto is cooking, in a pot of boiling salted water, immerse the green asparagus for 6 minutes. When cooked, drain them.
In a salad bowl, place the salmon and mix with 2 tablespoons of olive oil, 1 orange juice and the lemon juice. Season with fine salt and pepper.

Finish the risotto with the parmesan and butter, add broth to roll the risotto then add the asparagus previously cut into bevels. Place on the plates, add the salmon and grate a little orange and lemon. Add a few coriander leaves.

Enjoy your lunch ! 😉