Salmon Steaks with Wild Mushroom and Parmesan Risotto
Risotto • European
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 5 oz
- Onion 1 head
- Frozen White Mushrooms 5 oz
- Celery stalk 3 pieces
- Butter 0 oz
- Dry White Wine 5 fl oz
- Water 25 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.
Step 5
Place the steaks on a hot grill pan and cook for 3-4 minutes on each side.
Step 6
When serving the risotto, sprinkle with Parmesan.
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