Risotto wt Sauteed Asparagus, Cream of Mascarpone & Salmon

Allergens: Dairy, Fish
 
Approx. Weight of Product: 1 Lb 2 Oz
Main Ingredient Approx. Row Weight: Salmon 6 Oz
 
Why you should try this:
My Risotto is made, like tradition wants, by using a few simple ingredients. I started just lightly sautéing shallot and vegetables needed, then I proceeded by toasting a really good choice of Carnaroli Rice, and then I deglazed it with white wine. I started slowly ladling in warm House Made Roasted Hearty Chicken Stock to the pan full of rice, stirring until the stock is absorbed, ladling in some more stock, and repeating, with no rush.
Instead of using butter, I like to cream this Risotto recipe wt Mascarpone because it goes so good with Asparagus, and a gentle amount of Grana Padano DOP.
A 6 Oz Pan-Fried Salmon Filet is then added on top.
It is better than I expected!!
Buon Appetito
Andrea