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Ingredients
Scale
- 3 tbsp olive oil, divided
- 10.5 ounces shiitake mushrooms, torn into pieces
- 1 tbsp low sodium soy sauce
- 1 small yellow onion, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 cup sushi rice or Arborio rice
- ¼ cup dry white wine or sake
- 5 cups hot chicken broth
- 1 tbsp white miso paste
- Black pepper, for serving
- Chives, for serving
- Sesame seeds, for serving
- 5 tbsp low sodium soy sauce (for salmon marinade)
- 1 tbsp dry white wine (for salmon marinade)
- 1 tsp brown sugar (for salmon marinade)
- 4 skinless salmon fillets
- 1 tbsp olive oil (for searing salmon)
- 1 tbsp unsalted butter (for searing salmon)
Instructions
- Marinate the salmon with soy sauce, white wine, and brown sugar.
- Sauté shiitake mushrooms in olive oil until browned, then set aside.
- Cook onion, celery, and garlic in remaining olive oil until fragrant.
- Toast the rice, add white wine, and deglaze the pan.
- Gradually add chicken broth, stirring until rice is al dente.
- Stir in mushrooms and dissolved miso paste, simmering for a few minutes.
- Sear the marinated salmon in olive oil and butter until cooked through.
- Serve risotto topped with seared salmon and garnish with pepper, chives, and sesame seeds.
Notes
Stir frequently for a creamy texture while cooking the risotto.
Adjust broth quantity for desired risotto creaminess.
Store leftover risotto in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Italian Fusion
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 30
- Cholesterol: 75