Limonina rižota z zelenimi šparglji in ribjo prilogo (Schandmaul)

4 Šalotko in 1 strok česna narežite na majhne koščke in dodajte nekaj naribanega ali drobno nasekljanega ingverja. (nB tudi nekaj koromača). Opranim špargljem odrežemo konice in jih prerežemo na pol. Na enak način razdelite stebla in jih narežite na majhne palčke. Izogibajte se spodnjemu, olesenelemu delu špargljev. Limone ožamemo, preostalo zelenjavo narežemo na večje kose. 2 suha paradižnika narežemo na drobne kocke. Naribajte parmezan.

Juho segrejemo, če je nezačinjena, jo izdatno solimo. V večji kozici segrejte olivno olje in na njem nekaj minut pražite šalotko s česnom in ingverjem. Dodamo riž in med mešanjem pražimo še 2 minuti. S pribl. ¼ steklenice. Deglazirajte belo vino. Štedilnik prižgemo na srednjo temperaturo. Nato nastalo rižoto ob stalnem mešanju skuhamo na ugriz in jo vsakih nekaj minut zalijemo z zajemalko vroče juhe. Po približno 15 minutah dodamo špargljeve palčke.

Now place three pans on the stove. Heat olive oil in one of them and sauté the coarsely chopped vegetables except for the remaining garlic. At the same time melt a large piece of butter in another one and add the asparagus tips and toss in the butter over medium heat. The separate Add tomatoes and keep warm on minimal heat. The risotto is now slowly approaching the desired creamy, firm consistency. After about 23 minutes, add the lemon juice. Now let the liquid reduce again. Deglaze the vegetables in the pan with a glass of white wine and a dash of soy sauce, reduce the heat if necessary. It shouldn’t boil, the salmon is just gently cooked in it. After about 25 minutes, the risotto is mixed with the desired amount of Parmesan and a piece of butter and shortly afterwards removed from the stove. Stir occasionally.

In the remaining pan, heat a large piece of butter and add the remaining cloves of garlic. Fry the scampi on both sides for a short time. In addition, briefly add the salmon slices to the pan with the vegetables and wine and let them steep for about 1-2 minutes. Put a ladle of risotto on a plate and garnish with asparagus tips. The scampi and salmon slices are placed around the outside. Finally sprinkle with a little pepper and then it’s called: Buon Apetit!