Shiitake and Asparagus Risotto with Seared Salmon
Recipe by Nathan Lippy
4 6-8 oz. salmon fillets
1 cup Arborio rice
3 cups chicken stock
2 cups sliced shiitake mushrooms
1 cup chopped asparagus
2 tablespoons unsalted butter
2 teaspoons garlic powder
1 cup shredded parmesan cheese
The juice of 1 lemon
½ cup white wine (I like Pinot Grigio)
Salt and pepper
2 tablespoons shredded parmesan
- In a large sauté pan, add a few tablespoons of olive oil and the Arborio rice. Stir to coat the rice in the oil. Cook over medium-high heat for 5-7 minutes stirring often. Add ½ cup of the chicken stock stirring constantly. Once the liquid has absorbed, add another half cup. Repeat the process for the remaining chicken stock. (Keep stirring so that the Arborio doesn’t stick and burn on the bottom of the pan.)
- Heat your griddle to medium-high heat and add a drizzle of olive oil and the mushrooms. Add the butter with a pinch of salt & pepper and toss to incorporate. Cook for 4-5 minutes then add the asparagus and garlic powder. Toss to incorporate and cook another 3-4 minutes.
- Add the mushrooms and asparagus to the risotto pan with the shredded parmesan, lemon juice and white wine. Stir to incorporate evenly and reduce the heat to low. Cover with a lid and cook for an additional 5-7 minutes.
- While the risotto finishes cooking, season the salmon fillets with salt & pepper and a bit garlic powder. Add a drizzle of olive oil to the griddle over high heat. Cook the salmon presentation side down first for 2-3 minutes per side.
- For the garnish, make to 1 tablespoon piles of shredded parmesan cheese on the griddle top. Cook for 30-45 seconds or until golden brown and then flip and cook another 30-45 seconds. This little cheese chip is delicious and gives texture to the finished dish.
- To plate, add some of the risotto to the center of the plate and then the seared salmon fillet draped over the top. Add the cheese chips to the risotto, add a pinch of chopped parsley, a lemon wedge and a few shaves of parmesan.