Wild Mushroom And Salmon Risotto Recipe

Directions

1. 1

   Prepare the broth

   In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

2. 2

   Sauté mushrooms and aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, cooking until softened. Stir in the wild mushrooms and cook until they are golden brown.

3. 3

   Toast the rice

   Add the Arborio rice to the skillet, stirring for 2-3 minutes until the rice is well-coated and slightly translucent.

4. 4

   Deglaze with wine

   Pour in the dry white wine, stirring constantly until it has mostly evaporated.

5. 5

   Cook the risotto

   Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish the risotto

   Stir in the remaining tablespoon of butter, Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.

7. 7

   Pan-sear the salmon

   While the risotto is cooking, heat a separate skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes per side or until cooked to your preference.

8. 8

   Serve

   Plate the risotto, top with the pan-seared salmon, and garnish with fresh parsley.