Italian Risotto
Try this Japanese spin on a traditional risotto it's an absolute game changer.
- 30 mins
- Easy
- Mains
- 1-2 Servings
Ingredients
- 4 Fillets of Salmon
- 400g Shiitake Mushroom
- 6 Tbsp Yutaka Soy Sauce
- 1 Onion
- 1 Celery
- 6 Garlic cloves
- 200g Risotto Rice
- 30ml Yutaka Cooking Sake
- 1L Chicken Stock
- 1 Tbsp Yutaka Miso Paste
- 1 Tbsp Yutaka Shaoxing Rice Wine
- 4 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Tsp Sugar
Directions
- Mix together 1 tbsp soy sauce, rice wine and sugar in a large wide bowl. Add the Salmon and coat in the sauce, then put in the fridge.
- Chop the shitaake mushrooms, celery, onion and garlic.
- Heat 1 tbsp olive oil in a large saucepan on a medium heat. Add the shitaake mushrooms alongside 2 tbsp soy sauce and cooks for 5 minutes.
- Add the celery, onion and garlic for a further 3 minutes.
- Next, add your risotto rice and coat it thoroughly.
- Next add the cooking sake and simmer for 2 minutes.
- Add the chicken stock gradually, stirring as you go.
- Once the rice is nearly cooked, stir in the miso paste.
- Take your risotto off the heat, cover and set aside.
- Heat 2 tbsp olive oil on a medium heat in a frying pan- fry your salmon for 3-4 minutes each side or according to packet instructions.
- Divide your risotto into bowls and serve the salmon on top.