This risotto was kind of a spontaneous creation... Asparagus should be in season the entire year. I especially like green asparagus and this week, I felt like cooking something with it.
I used a basic recipe for risotto and added a little lemon juice and zest. While cooking the risotto, I cut the asparagus and steamed it for about 10 or 15 minutes (until done but still firm). Just before the risotto was done, I added the asparagus and a little creme fraiche. I topped each portion with smoked salmon and decorated it with crema di balsamico. The balsamico tastes great with this dish!