Panzanella's Salmon and Asparagus Risotto

Salmon:
4-6 Filet of salmon (approximately 6 to 7 ounces apiece.)

Cook these any way you like: poached, grilled, baked, pan-fried, etc.

Risotto:
1 qt of stock (vegetable or chicken), well seasoned
1 small onion (diced)
3 tbsp of butter
1 cup Arborio Rice
1/2 cup white wine
1/2 pound asparagus (cut small)
Fresh Thyme and Parsley
Parmesan cheese (preferably Reggiano) to taste (approx.1/4 cup)

Warm your stock in a separate pot until hot and have ready. In a medium pot, sauté the onion over medium heat with 1/2 of the butter until translucent and then add the rice.
 
Cook the rice until lightly toasted and then add the wine to pick up any flavor bits that have stuck to the pot. To cook the risotto properly, add only enough of the hot stock to just cover the rice and stir constantly until the liquid is absorbed over medium heat.
 
Repeat this process until the stock is gone. Halfway through the cooking, add the asparagus and herbs. Finish by adding the butter and cheese. Serves 4-6.
 
Lemon - Fennel Emulsion:
3 Shallots
1 Fennel bulb
1 clove of garlic
1 cup Stock
Juice from 2 lemons
Salt and pepper to taste
1/4 cup Olive Oil

Rough cut the shallots, fennel and garlic and sauté until soft. Add the stock, lemon juice, parsley, salt and pepper and simmer for about 10 minutes. Put your mix in blender and puree, adding the olive oil slowly to emulsify. Strain and set aside.


To assemble:
Place a portion of risotto on each plate, add the filet of salmon on top and drizzle with the lemon-fennel emulsion. Enjoy!