CHEF MEAGAN RECIPE
When cold weather hits, this risotto recipe is one of my favorites to serve as a one-course dinner for friends. At once wonderfully rich and delicate, it’s a medley of arborio rice, peas, fennel, asparagus, king salmon, shallots, chives, preserved lemon, and parmesan cheese. Cooking the rice in fish stock spiked with white wine adds yet another layer of depth and flavor. I like to serve this dish in pasta bowls. It’s especially delicious accompanied by a Sauvignon Blanc or a citrusy IPA. Also, feel free to swap out the asparagus for squash, tomatoes, corn, or any favorite seasonal vegetable. Of course that also goes for swapping king salmon with silver.
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