Hot Honey Salmon & Asparagus Risotto

Name: Hot Honey Salmon & Asparagus Risotto
Cook time: 3000 s
Total time: 3000 s
Yield: 4
Ingredients: For the risotto:; olive oil, divided; (225 280 g) asparagus; medium shallot, finely chopped; Arborio rice; dry white wine; vegetable broth (about 1 quart / 1 liter); Zest from medium lemon; unsalted butter; grated Parmigiano Reggiano; Kosher salt, to taste; Freshly ground black pepper, to taste; For the salmon:; salmon fillets, skin on (about 5 6 oz / 140 170 g per fillet, standard grocery store cut); olive oil; kosher salt; garlic cloves, sliced; red pepper flakes; dry white wine; vegetable broth; soy sauce, plus more to taste; hot honey, plus more to taste (see Notes); Sesame seeds, for garnish (optional); Chopped chives, for garnish

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Yarin Danieli

Hot Honey Salmon & Asparagus Risotto

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