About a month ago, I brought Risotto alla Milanese into your kitchen. Have you tried it already? If not, maybe this recipe will be the one for you. Saffron risotto alone will not be a satisfying meal, hence the combination with asparagus and grilled salmon.
It goes without saying that you can use shrimps instead of salmon, or scallops, or lobster or a non-seafood protein. Personally, when I am using an expensive spice, like saffron, that meal deserves a little bit extra attention. That does not mean necessarily creating something complicated, this dish certainly is not, but it means for me, making something that’s worth looking at, that’s delicious and that makes me proud.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Salmon
- Spices: cumin, coriander, turmeric, paprika powder
- Asparagus
- For the risotto
- Arborio rice – or carnaroli rice.
- Butter – or olive oil.
- Onion – for this risotto, I prefer a sweet onion or yellow onion over a shallot.
- White wine
- Vegetable stock – or chicken stock.
- Saffron threads – or saffron powder.
- Parmigiano Reggiano cheese
- Parsley
How to Make Saffron Risotto with Asparagus & Salmon
- Step 1 – Start by making a risotto. I have described in this How To post. Check out that post if you want to see the step-by-step process, including images.
Step 2 – Soak the saffron in a little bit of warm stock for about 10 minutes.
Step 3 – Add the soaked saffron with the stock about half way through the cooking process of the risotto. Risotto takes about 15-20 minutes to cook, so just before 10 minutes, add the saffron. Continue adding stock in increments and you’ll see the rice turning beautifully yellow.
Step 4 – Wash the asparagus and cut them in 1-2 inch long pieces. Cook them in slightly salted water for about 2-3 minutes or cook them in a skillet in butter or oil. Drain and cool them in an ice bath, to stop the cooking process.
Add the asparagus to the risotto. Slowly warm the asparagus into the rice.
Step 5 – Add the grated Parmigiano Reggiano cheese and mix. Taste and add salt & pepper if needed.
- Step 6 – While you prepare the risotto, prepare the salmon at the same time. I like to grill the salmon for this recipe, but you can also prepare it in the oven, under a broiler on in a skillet.
Serve the entire salmon on top of the saffron risotto.
Or serve the salmon in pieces atop the risotto.
ENJOY !
Saffron Risotto with Asparagus & Salmon
Pin Recipe FacebookIngredients
For the Salmon
- 10 ounces salmon fillet
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika powder
- salt & pepper
For the Risotto
- 3/4 cup Arborio rice
- 1 tablespoon butter, or oil
- 1/2 onion, finely chopped
- 1/4 cup white wine
- 1 3/4 cup stock, vegetable or chicken
- 1/2 teaspoon saffron threads
- 1/4 cup Parmigiano Reggiano cheese, grated
- salt & pepper
For the Asparagus
- 5 ounces asparagus
- salt
- 1 tablespoon parsley, finely chopped
Instructions
- Soak the saffron in a little bit of hot stock for about 10 minutes.
- Add the soaked saffron with the stock about half way through the cooking process of the risotto. Risotto takes about 15-20 minutes to cook, so just before 10 minutes, add the saffron. Continue adding stock in increments and you’ll see the rice turn beautifully yellow.
- Wash the asparagus and cut them in 1-2 inch long pieces. Cook them in slightly salted water for about 2-3 minutes or cook them in a skillet in butter or oil. Drain and cool them in an ice bath, to stop the cooking process.
- Add the asparagus to the risotto and slowly warm the asparagus in the rice.
- Add the grated Parmigiano Reggiano cheese and mix. Taste and add salt & pepper if needed.
- When the salmon is done and the saffron risotto with asparagus is warm, serve the entire salmon on top of the saffron risotto. (NOTE 2)
Notes
- My how to make risotto post.
- Alternatively, you can serve the salmon in pieces atop the risotto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.