Salmon Steaks with Wild Mushroom and Parmesan Risotto

Risotto | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Salmon Steaks with Wild Mushroom and Parmesan Risotto

Ingredients

Salmon - 2 pieces
Honey - 1 tablespoon
Olive Oil - 1 tablespoon
Dijon Mustard - 1 tablespoon
Fresh Rose Hips - 1 stem
Ocean salt - to taste
Ground Black Pepper - to taste
Arborio rice - 7.1 oz
Onion - 1 head
Frozen White Mushrooms - 3.5 oz
Celery stalk - 3 pieces
Butter - 2.5 oz
Dry White Wine - 5 fl oz
Water - 23 fl oz
Saffron - a pinch
Grated Pecorino Pepato Cheese - 2 tablespoons

Step by Step guide

Step 1

Rinse the steaks, pat them dry, and coat them with a mixture of olive oil, honey, mustard, and rosemary leaves. Season with salt to taste and let marinate.

Step 2

Chop the onion and sauté it in butter until golden. Clean the celery to remove the strings, dice it finely, and add it to the onion. Sauté for a couple of minutes, then add the finely chopped mushrooms and cook until the liquid evaporates.

Step 3

Add the rinsed rice and sauté it with the onion and mushrooms for a couple of minutes, stirring constantly.

Step 4

Pour in the wine and half of the water. Reduce the heat and cook, stirring constantly. When the liquid evaporates, add the saffron, season with salt, and pour in the remaining water. Continue to cook, stirring, until the rice is done. If the liquid evaporates too early, add more water. If the rice tastes too sour, you can add a pinch of sugar and a bit more salt to balance the flavor.