Christmas saffron creamy rice wreath with glazed salmon, roasted asparagus and almond crunch

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a 22 to 24 cm (9 to 10 inch) ring mold with a little butter and set aside.

2. 2

   In a wide saucepan, heat 1 tablespoon olive oil with 20 g butter over medium heat. Sauté the onion for 4 to 5 minutes until tender. Add the garlic and cook 30 seconds more.

3. 3

   Add the Arborio rice and stir for 1 minute to lightly toast it. Stir in the saffron and white wine, and cook until the liquid is almost fully reduced.

4. 4

   Add the hot vegetable broth gradually, stirring often, for 16 to 18 minutes, until the rice is creamy and nearly cooked through. Stir in the heavy cream, Parmesan, salt, black pepper, and beaten egg. Mix well and remove from the heat.

5. 5

   Transfer the rice to the prepared mold, pressing gently to compact it. Bake the rice wreath for 18 minutes at 200 °C / 400 °F, until set around the edges.

6. 6

   While the wreath bakes, mix the honey, Dijon mustard, orange zest, orange juice, fresh rosemary, 1 tablespoon olive oil, and lemon juice in a bowl.

7. 7

   Place the salmon on a lined or lightly greased baking tray. Brush it with the honey-mustard mixture. On another section of the tray, place the asparagus, toss with the remaining tablespoon of olive oil, and season with a pinch of salt and pepper.

8. 8

   Bake the salmon and asparagus at 200 °C / 400 °F for 10 to 12 minutes, or until the salmon is just cooked and the asparagus is tender. For more color, broil for 1 to 2 minutes, watching closely.

9. 9

   In a small skillet over medium heat, melt the remaining 20 g butter. Add the sliced almonds and breadcrumbs, and cook for 2 to 3 minutes until golden. Stir in the chopped parsley and cook 10 seconds more.

10. 10

    Let the rice wreath rest for 5 minutes. Carefully unmold onto a large platter. Fill the center and top with the roasted asparagus and arrange the glazed salmon pieces over it.

11. 11

    Finish with the almond-parsley crunch. If desired, add a little extra Parmesan when serving. Serve hot.