Salmon with Mushroom Risotto

A classic Italian mushroom risotto using dried porcini mushrooms and baked salmon.

5 from 1 vote

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Prep Time: 15

Cook Time: 45

Total Time: 1

Author: Max Cozzi

Servings: 4

Ingredients

Salmon

1 ½ lb salmon, (cut into four fillets)
½ teaspoon butter, (per fillet)
1 teaspoon olive oil, (per fillet)
salt and pepper, (to taste)

Mushroom Risotto

2-3 oz dried porcini mushrooms, (or any other dried mushroom)
6 cups boiling water
2 shallots, (minced)
5 cloves garlic, (minced)
4 tablespoon butter, (divided)
½ cup dry white wine, (chardonnay works well)
3 cups short grain rice, (such as Japanese rice, arborio, or carnoroli)
1 cup freshly grated parmesan
1 lemon, (juiced, more for serving)
salt and pepper, (to taste)
fresh dill, (for serving)

Instructions

To start, preheat the oven to 325°. In a bowl, combine the boiling water and dried mushrooms and let soak for about 20 minutes. Remove the mushrooms, and mince. Save the broth.
When the oven is hot, place the salmon fillets on a sheet pan, season with salt and pepper, drizzle some olive oil over them, and put the pats of butter on top. Bake in the oven for 15 minutes or until cooked all the way through and flaking.
While the salmon is cooking, heat a large saucepan or high walled saute pan to medium heat and saute the shallots with half of the butter until softened, about 3 minutes. Then, add the garlic, white wine, and reserved minced mushrooms and season with a good amount of salt. Cook for another 2 minutes until slightly reduced.
Next, add the rice into the shallot-wine mixture and stir until well coated. Then, slowly add the mushroom broth to the pan one scoop at a time, waiting until the broth is absorbed before adding more. Stir frequently. Do this until the rice is cooked and tender, about 15-20 minutes. You might not use all the broth.
To finish, stir in the parmesan cheese and lemon juice. Taste and adjust for salt. Serve the salmon on top of the risotto with some fresh dill, lemon wedges, and salt and pepper.

Notes

Make sure to taste the risotto as you cook it, good risotto isn't a science. Some rice will cook faster or slower than others. The trick is to add the broth slowly and stir a lot and adjust for more or less broth as you go.