Staal Smoked Salmon and Asparagus Risotto - Deliciously Yorkshire

Ingredients

• 1 tbsp Yorkshire Rapeseed Oil
• 2 shallots, finely chopped (or an onion will do)
• 300g arborio (risotto) rice
• Good glug of white wine
• 1 litre hot chicken or fish stock
• 1 bunch Sand Hutton asparagus, woody ends snapped off, then stems chopped
• 2 tbsp creme fraiche – we used Longley Farm from Holmfirth
• 1 pack Staal hot smoked salmon, flaked
• Zest and juice of 1 lemon
• Handful of chives and/or fennel fronds or dill, chopped
• Salt to taste