Salmon Risotto Ochazuke

Photo: Wokintime

Ingredients

1 cup arborio rice

1/2 cup chopped onion

1/4 cup white wine

2 tablespoons butter

2 tablespoons oil

2 cans of chicken stock

4 fillets of salmon

10 shitake (black) mushrooms – soaked and sliced

green onions

Japanese pickled radish (fukujin zuke)

ochazuke mix

Tobiko (optional)

a pot of your favorite green tea

Preparation

Heat the chicken broth in a separate pot and keep warm

Heat the oil and butter and brown the onions until translucent.

Pour in the rice and stir to coat. Cook for about 1 minute.

Add the wine. Bring the heat down to medium low to low.

When all the wine is soaked into the rice start adding the chicken broth one half cup at a time. Stir constantly and simmer until all the soup is soaked up before adding the next half cup. Continue until the risotto is soft all the way through (about 20-30 minutes).

Heat 2 tablespoons of oil in a skillet on medium to medium-high heat.

Season the salmon with salt and pepper on both sides, then add to the hot skillet.

Sear the salmon for about 4-5 minutes each side or until you get a nice dark brown crust on the salmon.

Let the salmon rest for a few minutes before serving.

Scoop some risotto into a shallow bowl. Place 1 fillet of salmon on the risotto.

Sprinkle the ochazuke mix, pickled radish, tobiko (optional), shitake mushrooms and green onions on top of the salmon.

Pour the tea into the bowl or serve on the side.