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Salmon with Mushroom Risotto
4 from 6 votes

Salmon with Mushroom Risotto

A classic Italian mushroom risotto using dried porcini mushrooms and baked salmon.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Course: Dinner
Cuisine: North American, Italian

Ingredients

Salmon
  • 1 ½ lb salmon cut into four fillets
  • ½ teaspoon butter per fillet
  • 1 teaspoon olive oil per fillet
  • salt to taste
  • black pepper to taste
Mushroom Risotto
  • 2-3 oz dried porcini mushrooms or any other dried mushroom
  • 6 cups water boiling
  • 2 shallot minced
  • 5 cloves garlic minced
  • 4 tablespoon butter divided
  • ½ cup dry white wine chardonnay works well
  • 3 cups short grain rice such as Japanese rice, arborio, or carnoroli
  • 1 cup Parmesan Cheese freshly grated
  • 1 lemon juiced, more for serving
  • salt to taste
  • black pepper to taste
  • dill for serving, fresh

Instructions

    Cup of Yum
  1. To start, preheat the oven to 325°. In a bowl, combine the boiling water and dried mushrooms and let soak for about 20 minutes. Remove the mushrooms, and mince. Save the broth.
  2. When the oven is hot, place the salmon fillets on a sheet pan, season with salt and pepper, drizzle some olive oil over them, and put the pats of butter on top. Bake in the oven for 15 minutes or until cooked all the way through and flaking.
  3. While the salmon is cooking, heat a large saucepan or high walled saute pan to medium heat and saute the shallots with half of the butter until softened, about 3 minutes. Then, add the garlic, white wine, and reserved minced mushrooms and season with a good amount of salt. Cook for another 2 minutes until slightly reduced.
  4. Next, add the rice into the shallot-wine mixture and stir until well coated. Then, slowly add the mushroom broth to the pan one scoop at a time, waiting until the broth is absorbed before adding more. Stir frequently. Do this until the rice is cooked and tender, about 15-20 minutes. You might not use all the broth.
  5. To finish, stir in the parmesan cheese and lemon juice. Taste and adjust for salt. Serve the salmon on top of the risotto with some fresh dill, lemon wedges, and salt and pepper.

Notes

  • Make sure to taste the risotto as you cook it, good risotto isn't a science. Some rice will cook faster or slower than others. The trick is to add the broth slowly and stir a lot and adjust for more or less broth as you go.