Japanese Style Risotto with Seared Salmon


in a shallow dish, combine soy sauce, white wine and  brown sugar

add salmon, set aside to marinate

tear shiitakes into small pieces

finely dice  the celery stalk

finely chop the onion

mince the garlic

heat oil over high, add shiitakes

cook until they release moisture, add oil, cook until brown

add soy sauce, cook for 1 minute more, remove from skillet

add oil, celery, onion and garlic, cook for 2 minutes

add rice, cook for 1 minute

pour in white wine, simmer for 2 minutes

add hot broth, 2 ladles at a time

cook, stirring often while adding broth as each addition is absorbed, for about 15 minutes

add shiitakes

dissolve miso in hot broth, add to rice and simmer until ready, add more broth if needed

heat oil and butter over medium high, add salmon

sear 3-4 minutes  per side

when ready, top risotto with pepper and chives