Japanese Style Risotto with Seared Salmon

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

add salmon, set aside to marinate

tear shiitakes into small pieces

dice the celery stalk

dice the onion

mince the  garlic clove

heat oil over high, add shiitakes

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

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

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

add rice, cook for 1 minute

deglaze with  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,  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  black pepper  and chives