Porcini Mushroom Risotto With Grilled Salmon And Asparagus

This Porcini Mushroom Risotto is rich, earthy, and wonderfully savory, paired with tender grilled salmon and crisp-tender asparagus. It’s an elegant yet comforting dish that brings together layers of delicious flavors and textures.

INGREDIENTS:

• 50 grams Dried Porcini Mushrooms
• 2 cups Water
• ¼ cup White Onion, finely chopped
• 3 tbsp Light Olive Oil
• 4 Garlic Cloves, chopped finely
• 2 cups Arborio Rice
• ½ cup Dry White Wine, Chardonnay
• 5-6 cups Chicken Stock
• 2 cups Mushroom Stock
• 2 tbsp Unsalted Butter
• 2 tbsp Fresh Parsley, finely chopped
• ¼ cup Parmesan Cheese, freshly grated
• Salt & Pepper, to taste

PROCEDURE:

1. In boiling water, add the dried porcini mushrooms. Give it a good stir and soak for 15 minutes. Once softened, remove the mushrooms from the water and set aside the mushroom stock.
2. Coarsely chop the mushrooms.
3. Cut the salmon in half. Squeeze some lemon all over. Season it with salt and pepper.
4. Using a griddle, heat oil over medium heat. Make sure that the griddle is really hot before putting the salmon in to avoid it from sticking to the pan.
5. Put the salmon into the pan. Grill for 3-4 minutes per side.
6. Once the salmon is halfway cooked, place the asparagus in the griddle. Season it with salt and pepper. Drizzle with some olive oil. Once cooked, transfer it to a plate. Set it aside.
7. Start cooking the risotto. Using a heavy-bottomed saucepan, heat olive oil over medium heat. Sauté the onions and garlic. Add the arborio rice and keep stirring until it is coated with oil. Toasting the rice helps loosen the starch and makes the dish creamier.
8. Add the porcini mushrooms. Stir really well to spread everything evenly.
9. Pour ½ cup of wine (chardonnay). Simmer it until it has evaporated.
10. While the rice is still hot, add 2 cups of chicken stock and ½ cup mushroom stock. Stir it well until the rice absorbs the stock. Once the rice starts to get dry, slowly add another 2 cups of chicken stock and ½ cup mushroom stock. Stir it often. Lower the heat and always check if the risotto is already al dente.
11. While simmering the risotto, reheat the salmon and asparagus in the oven for 2 minutes.
12. Stir in some butter, chopped parsley, and grated parmesan cheese into the risotto. Give a good stir. Season it with salt and pepper.
13. To assemble, place the risotto in a serving dish. Add the grilled asparagus, parmesan cheese, and grilled salmon. To add more sophistication, spray or drizzle some truffle oil on top of the dish. Always remember to serve the risotto while hot.