Salmon w/ mushroom risotto

Salmon with mushroom risotto. A fantastic meal for laid-back dates - healthy and flavorful.

Introduction:

Welcome to the second post of flavoursbyjan. Today, I'm excited to share with you a meal that I've been trying to perfect recently. While making risotto itself might seem straightforward, creating one that truly excites the taste buds, boasts the perfect texture, and offers a broad range of flavors is quite the challenge.

That's precisely why I find refining this dish to be such a rewarding endeavor. Not only is it a delightful culinary challenge, but it also happens to be a wholesome option, rich in healthy fats and carbs. Pairing salmon with risotto not only satisfies your hunger but also leaves you feeling pleasantly satiated, without any sense of overindulgence.

Why and where from?

For this meal, I drew inspiration from my parents. In recent years, risotto has always been a most welcome comfort dish on weekends. Because my parents often didn't want to spend too much time in front of the stove, the task of tending to the risotto was usually handed to me and my sister. We enjoyed every part of it, though I still don't know why. Thinking like the 15-year-old I used to be.

Risotto with salmon is a great dish to enjoy with white wine. I would always recommend a dry white wine, but I am still a beginner when it comes to selecting wine, and you are more than welcome to give any recommendations.

Recipe:

Fish:

• 180g of salmon
• Salmon spices by Just Spices
• Salt and pepper
• (if needed half a lemon)

Risotto:

• Half a teacup of rice
• Olive oil
• 150g of butter
• 2 shallots
• 2 cloves of garlic
• 300g of mushrooms
• Salt and pepper
• 200ml of wine
• 600-700ml of vegetable stock
• 100g of Parmesan cheese
• 50ml of cream
• 1/2 lemon

Preparation:

Salmon: I begin by washing and patting dry the salmon, then seasoning it with just salt and pepper. I place it in a pan over medium-high heat, around level 6 out of 9. After a few minutes, I flip it over, increasing the heat to level 8 out of 9 to really crisp up the top side of the salmon, aiming for a satisfying crunch. After about 1 minute, I flip the salmon again, sprinkling it with salmon spices and a squeeze of lemon. To check for doneness, I gently press a knife into the salmon.

Risotto: I finely chop the shallots, slice the garlic thinly, and cut the mushrooms into 2-3 cm slices. I do this to maximize the flavor retention in the mushrooms while keeping them firm to the bite. I add them to a dry pan, without any oil or butter, to draw out as much moisture as possible, intensifying their flavor.

After 2-3 minutes, I add 50g of butter and the rice. I season with a pinch of salt and pepper and let the ingredients cook until golden brown. Then, I pour in 150-200ml of red wine and allow most of it to be absorbed by the ingredients. (The left picture captures the moment just before adding the wine.)

At this stage, we can relax a bit. It's time to gradually add the vegetable stock until the risotto is creamy and most of the liquid is absorbed. Towards the end, I stir in the remaining 100g of butter, the cream, and about 80g of Parmesan cheese. I finish off the risotto with a squeeze of lemon and a sprinkle of parsley if desired. When serving, I garnish with the remaining 20g of Parmesan and enjoy the meal with a refreshing glass of white wine. (The right picture depicts the ideal consistency 1-2 minutes before serving, as per my preference.)

I hope you can enjoy this meal as much as I did when making it. I wish you a lovely day.

Thank you for joining me on this culinary journey! Wishing you happy cooking adventures and flavorful moments ahead.