Salmon Brioso Recipe
Baby tomatoes, crabmeat, bianco, shrimp & asparagus risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the chicken broth to a simmer and keep it warm over low heat.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted.
- 4
Add Wine
Pour in the white wine, stirring until it is mostly absorbed by the rice.
- 5
Incorporate Broth Gradually
Add the warm chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- 6
Add Asparagus and Shrimp
After about 10 minutes of cooking, add the chopped asparagus and shrimp to the risotto. Continue to stir and add broth until the rice is creamy and al dente.
- 7
Finish with Crab and Tomatoes
Stir in the crabmeat and baby tomatoes in the last few minutes of cooking. Season with salt and black pepper to taste.
- 8
Add Cheese and Basil
Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese and fresh basil.
- 9
Serve
Plate the risotto warm and garnish with additional basil if desired.