Smoked Salmon, Asparagus and Goat Cheese Risotto

Serves 4

• 4 ounces good quality smoked salmon, sliced into 1.5" x 0.5" pieces
  
• 1 pound asparagus, tough ends removed, blanched to desired firmness and cut into 1" pieces
  
• Zest of 1.5 lemons
  
• 2 T fresh dill, minced
  
• 2 ounces of soft goat cheese (double if you prefer a richer dish.
  
• 3-4 cups chicken stock, heated
  
• 1 T butter
  
• 2 T minced shallots
  
• 1.5 cups risotto rice (white short grain—never use brown rice, the husks make it almost impossible for it to absorb the liquid in this method of cooking).
  
• ¼ - ½ cup grated parmesan
  
• Cracked pepper to taste
  

Asparagus: Bring water to boiling. Add asparagus and boil for approximately 2 minutes, or until desired tenderness. Cool, then cut into 1" pieces and set aside.

Risotto: Heat pan on high. Reduce heat to medium high. Melt butter. Once foam has subsided, incorporate shallots and sauté till beginning to soften. Add risotto rice and continue stirring in pot until they begin to toast. You will smell this, as well as be able to see the whiteness of the grains increasing and becoming more opaque. Reduce heat to medium-low or low. Add ½ cup chicken broth, and stir until it has been absorbed and there is very little liquid in the pan. Continue to add broth in ½ to 1 cup increments, until the rice has reached your desired texture—al dente is recommended. Once desired texture is achieved, add parmesan cheese to taste. Then incorporate goat cheese, lemon zest, asparagus, and cracked pepper. Stir and adjust seasonings or cheese quantities to taste. Once desired flavor is achieved, add smoked salmon in. If you would like the smoked salmon to taste more "cooked," add it in with the other ingredients, the risotto will continue to cook it.

Serve immediately. Garnish with dill sprigs and lemon slices or twist.