Staal Smoked Salmon and Asparagus Risotto - Deliciously Yorkshire
Enjoy a seasonal treat with Staal Smoked Salmon and Asparagus Risotto. Perfect for spring dinners al fresco, using local ingredients and simple steps.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stockpot
- Saute pan
- Wooden spoon
- Ladle
- Measuring cup
- Stove
- Mixing bowl
- Plate
- Serving bowl
- Tongs
- Colander
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
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