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Japanese Style Risotto with Seared Salmon

Japanese Style Risotto with Seared Salmon
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Indulge in the comforting embrace of Japanese Style Risotto with Seared Salmon, where creamy miso-infused rice meets perfectly seared salmon glazed in a sweet soy sauce. This dish offers a delightful fusion of flavors that transports you from your kitchen to an inviting izakaya. With umami-rich shiitake mushrooms and a velvety texture, this risotto is not just a meal; it’s an experience to share with loved ones. In just 40 minutes, you can create a restaurant-quality dish that will impress family and friends alike.

Ingredients

Scale
  • 3 tbsp olive oil (divided)
  • 10.5 ounces shiitake mushrooms (torn into pieces)
  • 1 small yellow onion (diced)
  • 1 celery stalk (diced)
  • 1 garlic clove (minced)
  • 1 cup Arborio rice
  • ¼ cup dry white grape juice
  • 5 cups hot chicken broth
  • 1 tbsp white miso paste
  • 4 skinless salmon fillets
  • 5 tbsp low sodium soy sauce
  • 1 tbsp brown sugar

Instructions

  1. Marinate salmon fillets in a mixture of soy sauce, grape juice, and brown sugar for at least 15 minutes.
  2. Sauté shiitake mushrooms in one tablespoon olive oil until browned; set aside.
  3. In the same pot, heat another tablespoon of olive oil and sauté diced onion, celery, and minced garlic until fragrant.
  4. Stir in Arborio rice, cooking for one minute before adding grape juice and stirring until absorbed.
  5. Gradually add hot chicken broth, stirring frequently until rice is al dente.
  6. Mix in dissolved miso paste and return the sautéed mushrooms to the risotto; stir to combine.
  7. In a nonstick skillet, heat remaining olive oil and sear marinated salmon fillets on both sides until cooked through.
  8. Serve risotto topped with salmon and garnish with fresh chives and sesame seeds.

Nutrition

Find it online: https://isabellacooks.com/japanese-style-risotto-with-seared-salmon/