This tasty risotto blends creamy rice with the rich flavors of Japanese ingredients. Topped with perfectly seared salmon, it’s a dish that feels fancy but is easy to make!
Cooking risotto is like a warm hug on a plate. I love how the rice gets all creamy and cozy while the salmon brings a delicious crunch on top. Who wouldn’t want to dig in? 😋
What’s great is that this risotto can be a quick weeknight dinner or a special meal for friends. Just stir, sear, and enjoy! You’ll impress everyone at the table!
Key Ingredients & Substitutions
Japanese Short-Grain Rice: This rice is perfect for risotto as it creates a creamy texture. If you can’t find it, Arborio rice works well too, but Japanese rice provides a unique flavor.
Dashi Broth: Dashi adds a delicate umami kick. If you’re vegetarian, use vegetable broth instead. Chicken broth is another option but may alter the flavor slightly.
Salmon: Fresh salmon gives a rich taste. If salmon isn’t available, try seared chicken breast or even tofu for a vegetarian twist!
Mushrooms: Shiitake, maitake, or enoki lend great flavor. Feel free to use your favorite mushrooms or whatever you have on hand, like button or cremini mushrooms.
Parmesan Cheese: This adds creaminess and flavor. For a dairy-free option, nutritional yeast can be used to retain a cheesy taste without the milk.
How Do You Achieve the Perfect Creamy Risotto?
Getting that creamy consistency in risotto can seem tricky, but it’s actually quite simple! The key is to cook the rice slowly and patiently.
- Start with sautéing aromatics (onion and garlic) to build flavor. Keep the heat moderate.
- Add the rice and toast it lightly for a couple of minutes before adding liquid. This step really enhances the flavor!
- When adding broth, do it gradually—one ladle at a time. Stir often to help the rice release its starch, which creates creaminess.
- Keep your broth warm in a separate pot. Adding cold broth can slow down cooking and affect texture.
- If you want extra creaminess, stirring in butter or cheese at the end can really elevate the dish!
Japanese Style Risotto With Seared Salmon
Ingredients You’ll Need:
For the Risotto:
- 1 cup Japanese short-grain rice (or Arborio rice)
- 4 cups dashi broth (or vegetable/chicken broth)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed mushrooms (shiitake, maitake, or enoki), sliced
- 2 tbsp unsalted butter
- 2 tbsp Parmesan cheese, grated (optional)
- 1/4 cup dry white wine (optional)
- Salt and pepper, to taste
For the Salmon:
- 200g (7 oz) salmon fillet, skin on
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp sake (optional)
- 1 tbsp vegetable oil
For Garnish:
- 1 bunch green onions, thinly sliced
- 1 tsp toasted sesame seeds
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you should set aside about 40 minutes to make this delicious and comforting risotto topped with seared salmon.
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by seasoning the salmon fillet with a little salt and pepper. In a skillet over medium-high heat, heat the vegetable oil. Place the salmon skin-side down in the skillet and sear it for about 3-4 minutes until the skin is crispy. Flip the salmon over and cook for another 1-2 minutes until it’s nearly cooked through. Once done, remove from heat and set aside.
2. Season the Salmon:
In a small bowl, mix together the soy sauce, mirin, and sake (if using). Pour this mixture over the salmon and let it absorb the flavor while you prepare the risotto.
3. Prepare the Risotto Base:
In a heavy-bottomed saucepan or skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until they are translucent and fragrant.
4. Cook the Mushrooms:
Next, add the sliced mushrooms to the pan and cook for another 3-4 minutes until they soften and release their juices.
5. Toast the Rice:
Add the rice to the pan and stir well, allowing the grains to toast lightly in the butter and aromatics for about 2 minutes.
6. Add Wine (if using):
If you’re using white wine, pour it in now and let it reduce almost completely, stirring occasionally.
7. Stir in the Broth:
Now, slowly add warm dashi broth to the rice, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
8. Final Touches:
Once the risotto is cooked, stir in the remaining tablespoon of butter and the Parmesan cheese if you’re using it. Taste and adjust the seasoning with salt and pepper as needed.
9. Combine and Serve:
Gently fold in any additional cooked mushrooms or vegetables you’d like. To serve, spoon the creamy risotto into bowls and place the crispy seared salmon on top.
10. Garnish:
Finish off by garnishing with sliced green onions and toasted sesame seeds. Enjoy this comforting and flavorful dish!
Dig in, and savor each creamy bite of risotto paired with the deliciously crispy salmon. It’s a hug in a bowl! 🍚🐟
Can I Use Other Types of Fish Instead of Salmon?
Absolutely! You can substitute salmon with other fish like trout, tuna, or even white fish such as cod or tilapia. Just adjust the cooking time accordingly, as thinner fillets may cook faster.
Can I Make This Risotto Vegetarian or Vegan?
Yes! To make it vegetarian, simply omit the salmon and use vegetable broth instead of dashi. For a vegan option, skip the Parmesan cheese and use plant-based butter. Add sautéed vegetables like spinach or peas for extra nutrition.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to loosen the rice, and warm it gently on the stove or in the microwave, stirring occasionally.
What Can I Serve With This Risotto?
This risotto is delicious on its own, but you can also serve it with a side of steamed vegetables or a simple green salad for a complete meal. A drizzle of sesame oil can add extra flavor!
