Cyril Lignac's Exquisite Risotto with Green Asparagus, Orange, and Marinated Salmon

General Information

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Serves: 4 people

Ingredients

• 300 g Arborio or Carnaroli rice
• 1 chopped onion or shallot
• 2 oranges
• 1 garlic clove, peeled and degermed
• 80 g butter
• 1 glass white wine
• 1.4 L hot broth (from stock cube)
• 300 g raw salmon, cut into small cubes
• 8 green asparagus spears (trim tough ends and peel stems if needed)
• 100 g grated Parmesan cheese
• Olive oil
• 1 lemon
• Fine salt and freshly ground pepper
• ¼ bunch fresh coriander, washed

Preparation

In a hot sauté pan, heat olive oil and sweat the onion without browning. Add the rice, stir to coat, and toast until translucent. Deglaze with white wine and juice of 1 orange, reduce, then add the garlic. Pour in hot broth to cover and cook for 18 minutes, stirring occasionally and adding more broth as needed.

Meanwhile, blanch the asparagus in boiling salted water for 6 minutes, then drain. In a bowl, marinate the salmon cubes with 2 tablespoons olive oil, juice of 1 orange, and lemon juice. Season with salt and pepper.

Finish the risotto by stirring in Parmesan and butter for creaminess (mantecare), adding a splash of broth if needed. Stir in asparagus cut on the bias. Plate the risotto, top with marinated salmon, grate over orange and lemon zest, and garnish with coriander leaves.

Bon appétit!