Mushroom Risotto and Salmon

Fall is the perfect time to make a dish that includes mushrooms. I love mushroom risotto paired with fresh vegetables and fish. For this recipe I prepared peppered salmon and tender sprouts. 

For the Risotto you will need

Ingredients
8 cups chicken broth
3 tablespoons olive oil
1 onion, diced,
2 garlic cloves, minced
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1 -ounce dried and cleaned porcini mushrooms
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Ingredients
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1 -ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish


Directions
Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Recipe courtesy Tyler Florence

For the Salmon

I used smoked Salmon which  I placed in foil and warmed up in the oven. I sprinkled it with some fresh grounded pepper and served it hot. Smoked Salmon tends to be a bit salty, so you really do not need to add more salt. 

For the Sides

Use veggies that are in season. I sauteed some fresh brussel sprouts with garlic in olive oil and seasoned them with a bit of salt.

I would love to hear how you make risotto, so please share your recipe in the comment section below.

In the background of the photo you can see a colorful Beet Salad . I will share the recipe for the salad with you tomorrow.


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