Creamy Risotto with Wild Alaska Smoked Salmon, Goat Cheese, and Asparagus | Alaska Seafood Marketing
Sauté shallot in 2 to 3 tablespoons of oil over medium heat then stir in rice until coated and translucent. Allow rice to brown slightly while stirring.
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Ingredients
- 1 shallot, chopped
- Olive oil, as needed
- 8 oz arborio rice
- 3 to 4 cups poultry or vegetable broth, kept hot
- 6 oz dry white wine
- 1 pound asparagus, trimmed
- 2 tablespoons fresh goat cheese
- 4 slices cold smoked/lox style wild Alaska salmon
- 2 tablespoons wild Alaska salmon roe
- Salt
- pepper
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