Italian Risotto

Italian Risotto

Try this Japanese spin on a traditional risotto it's an absolute game changer.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings


  • 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


  1.  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.
  2. Chop the shitaake mushrooms, celery, onion and garlic.
  3. 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.
  4. Add the celery, onion and garlic for a further 3 minutes.
  5. Next, add your risotto rice and coat it thoroughly.
  6. Next add the cooking sake and simmer for 2 minutes.
  7. Add the chicken stock gradually, stirring as you go.
  8. Once the rice is nearly cooked, stir in the miso paste.
  9. Take your risotto off the heat, cover and set aside.
  10. 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.
  11. Divide your risotto into bowls and serve the salmon on top.