Name: Japanese Style Risotto with Seared Salmon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 3 tbsp olive oil – divided; 10.5 ounces shiitake mushrooms – torn into pieces; 1 tbsp low sodium soy sauce; 1 small yellow onion – diced; 1 celery stalk – diced; 1 garlic clove – minced; 1 cup rice (sushi rice or Arborio); ¼ cup dry white wine (or sake); 5 cups hot chicken broth; 1 tbsp white miso paste; Black pepper – for serving; Chives – for serving; Sesame seeds – for serving; 5 tbsp low sodium soy sauce; 1 tbsp dry white wine; 1 tsp brown sugar; 4 skinless salmon fillets; 1 tbsp olive oil; 1 tbsp unsalted butter

Jump to Recipe

Introduction

This Japanese-style risotto combines tender shiitake mushrooms with creamy, perfectly cooked rice, all topped with seared salmon fillets. The blend of miso and soy sauce brings a rich umami flavor that elevates this comforting dish to something special and satisfying.

A white bowl filled with a creamy mushroom risotto, showing soft, off-white grains of rice mixed with dark brown mushroom slices scattered throughout. On top, there is a thick, golden-brown seared salmon fillet with crisp edges and grill marks, garnished with small green chive pieces and white sesame seeds. A silver fork rests on the right side inside the bowl. The bowl is set on a rustic wooden surface with visible grains and knots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil, divided
10.5 ounces shiitake mushrooms, torn into pieces
1 tbsp low sodium soy sauce
1 small yellow onion, diced
1 celery stalk, diced
1 garlic clove, minced
1 cup rice (such as sushi rice or Arborio)
¼ cup dry white wine or sake
5 cups hot chicken broth
1 tbsp white miso paste
Black pepper, for serving
Chives, for serving
Sesame seeds, for serving
5 tbsp low sodium soy sauce (for salmon marinade)
1 tbsp dry white wine (for salmon marinade)
1 tsp brown sugar
4 skinless salmon fillets
1 tbsp olive oil (for cooking salmon)
1 tbsp unsalted butter

Instructions

Step 1: In a shallow dish, combine 5 tbsp soy sauce, 1 tbsp white wine, and 1 tsp brown sugar. Add the salmon fillets and coat both sides. Set aside to marinate while preparing the risotto.
Step 2: Tear shiitake mushrooms into pieces, finely dice celery and onion, and mince garlic.
Step 3: Heat 1 tbsp olive oil over high heat in a heavy-bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add another 1 tbsp oil and cook until mushrooms start to brown. Stir in 1 tbsp soy sauce and cook for 1 more minute. Remove mushrooms and set aside.
Step 4: Reduce heat to medium-low and add 1 tbsp olive oil. Add celery, onion, and garlic; cook 2 minutes until fragrant.
Step 5: Add rice and toast for 1 minute. Deglaze the pan with ¼ cup white wine, simmer for 2 minutes, scraping any brown bits from the bottom.
Step 6: Add chicken broth 2 ladles at a time, stirring frequently until almost absorbed before adding more. Continue until rice is nearly al dente (about 15 minutes). You may not need all the broth.
Step 7: Stir in cooked shiitake mushrooms. Dissolve miso paste in 2 tablespoons of hot broth, then add to the risotto. Simmer about 5 minutes until risotto is creamy and cooked, adding broth if needed.
Step 8: Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a nonstick skillet over medium-high heat. Add salmon fillets and sear 4 minutes per side until cooked through.
Step 9: Serve salmon over the risotto. Garnish with black pepper, chopped chives, and sesame seeds. Enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and omit the salmon or replace it with pan-seared tofu.
Use Arborio rice if you prefer a traditional risotto texture with a bit more creaminess.
You can swap shiitake mushrooms with cremini or portobello for a different mushroom flavor.
Marinate the salmon for at least 30 minutes to enhance flavor, but don’t exceed 1 hour to avoid overpowering the fish.

Storage

Store leftover risotto and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently on the stovetop with a splash of broth or water to restore creaminess. Salmon is best enjoyed fresh but can be reheated briefly in a skillet or microwave.

How to Serve

A white bowl filled with a creamy risotto that has visible soft mushroom pieces scattered throughout, giving it a mix of light beige and dark brown colors; on top lies a perfectly seared, golden-brown salmon fillet with a glossy finish and sprinkled green herbs along with sesame seeds; the risotto has a slightly oily shine and is speckled with black pepper and finely chopped green chives; a silver fork is partially resting under the salmon on the right side; the bowl is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this risotto?

Yes, Arborio rice is ideal for risotto due to its starch content, but sushi rice can work as a substitute. Avoid long-grain rice, as it won’t develop the creamy texture typical of risotto.

What if I don’t have white miso paste?

You can omit the miso paste, though it adds a unique depth of flavor. Alternatively, use a small amount of soy sauce or miso substitute to maintain the umami taste.