creamy mushroom risotto

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

dry white wine

brown sugar

salmon fillets

olive oil

unsalted butter

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

Two kinds of mushrooms, arborio rice, and just the right amount of nutty parmesan cheese come together in this deeply savory, delightfully creamy risotto.

Mushroom Risotto

butter (divided)

onion (diced)

garlic

thyme

mushrooms

white wine

arborio rice

chicken broth (plus more if needed)

Parmesan cheese

Salt and pepper

parsley

In a large skillet, melt 2 tablespoons (28g) of butter over medium high heat and sauté the onions until tender, about 5 minutes.

Add in the fresh mushrooms and sauté until they turn tender.

Add in the garlic and thyme and saute until fragrant, less than a minute.

Add the rice to the skillet and toast them by stirring until they start to turn translucent, about 3 minutes.

Add the white wine and deglaze the bottom of the skillet. Continue to stir to cook the rice until wine has mostly disappeared.

Heat up chicken broth in microwave for 15-20 seconds then add the warm chicken broth to the skillet ½ cup at a time, stirring until it has disappeared. You may not use all the chicken stock, if it&#39;s starting to look like the arborio rice is not sopping up the liquid anymore, stop.

Add the remaining 1 tablespoon (14g) of butter to the skillet along with the Parmesan cheese. Stir until all has melted and well incorporated.

You may cover the skillet with a lid to let the arborio rice cook in the liquid some more, but that might not be necessary in your case.

Season with salt and pepper.

Serve and garnish with parsley.

I made it exactly as the recipe called for and it was PERFECT! Such a fun date night in. We served it alongside filet mignons. Plenty of risotto leftovers for tomorrow's dinner.

Although delightfully robust and flavorful, 3 cups of liquid doesn’t cut it. 1 1/2 cups of rice requires increased liquid. This recipe serves more than two people and the rice could have been reduced to 3/4 of a cup. Ergo, the mushrooms wouldn’t have gotten lost.

I’ve wanted to try making risotto for quite a while. However, I kept forgetting to buy the Arborio rice. I finally just made it tonight with the Jasmine rice that I had in the house.  It was excellent! I do plan to make it next time with the recommended rice and see what kind of difference it makes. This was truly delicious though.

Thanks for your recipe.

There are few things as indulgent and delicious as a bowl full of creamy, luscious risotto flavoured with fresh black truffles and exotic mushrooms.

onion (finely chopped)

garlic (thinly sliced)

1½ lb (750 grams) mushrooms (sliced)

lb (500 grams) Arborio rice

herbs

chicken/vegetable stock

butter

salt & pepper

lemon juice

tsp truffle oil (optional)

parsley (to garnish)

To make the risotto, sauté the onion in the olive oil in a large skillet or deep Dutch oven set over medium heat.

When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms. Fry until the mushrooms are golden brown then add the rice.

Stir to coat the rice in the aromatics then add the wine and herbs. Allow the wine to reduce then stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously. It is this continuous stirring that creates the creaminess risotto is known for.

When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.

When the risotto is cooked to your preference, stir in the butter and Parmesan and season to taste with lemon, salt and pepper. Add the truffle oil, if using.

Garnish with fresh parsley then serve with more parmesan cheese.

It is the first time I cooked fresh truffles and followed your recipe , super delicious ?, now we are addicted and as you said it is a must try/ cook  at least once , we’ve made plans   to buy real truffles and cook once a month .In addition to your recipe I only added a bit of cooking cream and sour cream .

Not that I could afford a truffle, any colour, but the word "punnet" totally drove me right off the ledge! LOL Have a little French, but never heard that word before in thousands of recipes! LOL. i.e small pack? Gave it a 3 star, only because i will never be able to make it. Cheers

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