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Japanese Style Risotto with Seared Salmon

Delicious Japanese Style Risotto with Seared Salmon Delight

Experience the rich, umami flavors of Japanese Style Risotto with Seared Salmon, a dish that's both comforting and sophisticated.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 3 tbsp olive oil divided
  • 10.5 ounces shiitake mushrooms torn into pieces
  • 1 tbsp low sodium soy sauce for mushrooms
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 1 clove garlic minced
  • 1 cup rice sushi rice or Arborio
  • 0.25 cup dry white wine or sake
  • 5 cups hot chicken broth
  • 1 tbsp white miso paste
  • black pepper to taste
  • chives for serving
  • sesame seeds for serving
For the Seared Salmon
  • 4 salmon fillets skinless
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5 tbsp low sodium soy sauce
  • 1 tbsp dry white wine
  • 1 tsp brown sugar

Equipment

  • large saucepan
  • Separate pan for searing

Method
 

Cooking Steps
  1. In a large saucepan, heat 2 tbsp of olive oil over medium heat. Add the torn shiitake mushrooms and sauté them until softened.
  2. Stir in 1 tbsp of low sodium soy sauce, the diced yellow onion, diced celery stalk, and minced garlic. Cook until the onion turns translucent, about 3-4 minutes.
  3. Add 1 cup of sushi rice or Arborio and mix well to ensure each grain is coated. Toast the rice gently for a couple of minutes.
  4. Pour in ¼ cup of dry white wine and cook, stirring continuously, until mostly absorbed by the rice, about 2-3 minutes.
  5. Begin adding the 5 cups of hot chicken broth, one cup at a time, stirring frequently for 18-20 minutes until creamy and al dente.
  6. Stir in 1 tbsp of white miso paste until fully dissolved. Season with black pepper to taste.
  7. In a separate pan, heat 1 tbsp of olive oil and 1 tbsp of unsalted butter over medium-high heat. Season the salmon fillets and sear for 4-5 minutes on each side.
  8. Spoon the creamy risotto onto plates, top with seared salmon fillets, and garnish with chives and sesame seeds.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 10mg

Notes

Keep the chicken broth hot while adding it gradually to the rice for better texture and flavor. Stir frequently to create creaminess.

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