____Ingredients:_____
– 1 cup Arborio rice
– 4 cups chicken or vegetable broth
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 salmon fillets
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon honey
– 1 tablespoon grated ginger
– 1 tablespoon chopped green onions
– Sesame seeds for garnish
– Nori strips for garnish
_____Directions:_____
1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a separate large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
3. Add Arborio rice to the skillet, stirring constantly until the rice is well coated with oil.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the warm broth to the rice, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more.
6. While cooking the risotto, prepare the salmon. In a small bowl, mix soy sauce, sesame oil, honey, and grated ginger. Marinate the salmon fillets in this mixture for about 10 minutes.
7. Heat a non-stick skillet over medium-high heat. Add the salmon fillets and cook for about 3-4 minutes on each side until nicely seared and cooked to your desired doneness.
8. Once the risotto is creamy and cooked al dente, remove it from heat. Stir in grated Parmesan cheese, season with salt and pepper to taste.
9. To serve, spoon the creamy risotto onto plates, top with a seared salmon fillet. Garnish with chopped green onions, sesame seeds, and nori strips.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 2 servings
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