Description
A rich and comforting Japanese-inspired risotto featuring creamy miso rice, earthy shiitake mushrooms, and perfectly seared soy-glazed salmon. This dish balances deep umami flavors with a fresh, elegant finish.
Ingredients
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 rice (sushi rice or Arborio)
1/4 cup chicken broth
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
1 tbsp chicken broth
1 tsp brown sugar
4 skinless salmon fillets
1 tbsp olive oil
1 tbsp unsalted butter
Instructions
- In a shallow dish, combine soy sauce, chicken broth, and brown sugar. Add salmon fillets, coat well, and let marinate.
- Prepare ingredients by tearing shiitakes, dicing celery and onion, and mincing garlic.
- Heat 1 tbsp olive oil over high heat in a heavy-bottomed pot. Add mushrooms and cook until moisture releases. Add another 1 tbsp oil and cook until browned. Stir in soy sauce, cook 1 minute, then remove mushrooms.
- Reduce heat to medium-low. Add remaining oil, then cook celery, onion, and garlic for 2 minutes until fragrant.
- Add rice and toast for 1 minute. Pour in 1/4 cup chicken broth, simmer for 2 minutes while scraping the pan.
- Add hot broth 2 ladles at a time, stirring frequently and allowing absorption before adding more. Continue for about 15 minutes until rice is nearly al dente.
- Stir mushrooms back in. Dissolve miso in a small amount of hot broth, add to risotto, and cook 5 more minutes until creamy and tender.
- Meanwhile, heat olive oil and butter in a skillet over medium-high heat. Sear salmon for about 4 minutes per side.
- Serve risotto in bowls, top with salmon, and finish with black pepper, chives, and sesame seeds.
Notes
Substitute salmon with shrimp or tofu for variation.
Use a mix of mushrooms like cremini for different texture and flavor.
Add a squeeze of lemon juice or drizzle of sesame oil for brightness.
Stir in spinach or top with scallions for a fresh green element.
Store leftovers separately for up to 2 days; reheat risotto with added broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
