Salmon steaks and risotto with wild mushrooms and parmesan

4 servings

60 minutes

Salmon steaks and risotto with wild mushrooms and parmesan is an exquisite combination of tender fish and a rich, aromatic side dish. Salmon marinated in a mixture of honey, mustard, and rosemary takes on a subtle sweet-spicy flavor, while grilling adds juiciness and an appetizing crust. The risotto, made with white wine and saffron, absorbs the aromas of wild mushrooms and butter, creating a rich creamy texture. The finishing touch is parmesan, adding a hint of sharpness. This dish is a true delight for gourmets, perfect for a romantic dinner or festive lunch. Its rich flavor and refined execution make it worthy of attention in the best European restaurants.

Energy value per serving

• Calories: 624.6
• Proteins: 35.9g
• Fats: 31g
• Carbohydrates: 46g

Ingredients

• Salmon steak: 2 pc
• Honey: 1 tbsp
• Olive oil: 1 tbsp
• Dijon mustard: 1 tbsp
• Fresh rosemary: 1 stem
• Sea salt: to taste
• Ground black pepper: to taste
• Arborio rice: 200 g
• Onion: 1 head
• Frozen forest mushrooms: 100 g
• Celery stalk: 3 pc
• Butter: 70 g
• Dry white wine: 150 ml
• Water: 700 ml
• Saffron: pinch
• Grated Parmesan cheese: 2 tbsp

Cooking steps

1. Wash the steaks, dry them, brush with a mixture of olive oil, honey, mustard, and rosemary leaves. Salt to taste and let marinate.

   Required ingredients:

   • Salmon steak: 2 pieces
   • Honey: 1 tablespoon
   • Olive oil: 1 tablespoon
   • Dijon mustard: 1 tablespoon
   • Fresh rosemary: 1 stem
   • Sea salt:  to taste
   • Ground black pepper:  to taste

2. Chop the onion and sauté in butter until golden. Clean the celery to remove the 'strings', dice it finely and add to the onion, sauté for a couple of minutes, then add finely chopped mushrooms and fry until the juice evaporates.

   Required ingredients:

   • Onion: 1 head
   • Butter: 70 g
   • Celery stalk: 3 pieces
   • Frozen forest mushrooms: 100 g

3. Add the pre-washed rice, sauté it with onions and mushrooms for a couple of minutes, stirring constantly.

   Required ingredients:

   • Arborio rice: 200 g

4. Pour in the wine and half the water. Reduce the heat and cook while stirring constantly. When the liquid evaporates, add saffron, salt it, and pour in the remaining water. Stirring, cook until the rice is done. If the liquid evaporates too early, add more water. If the rice tastes too sour, you can add a pinch of sugar and a bit more salt to balance the flavor.

   Required ingredients:

   • Dry white wine: 150 ml
   • Water: 700 ml
   • Saffron:  pinch
   • Sea salt:  to taste

5. Place the steaks on a hot grill pan and sear for 3-4 minutes on each side.

6. Sprinkle parmesan when serving risotto.

   Required ingredients:

   • Grated Parmesan cheese: 2 tablespoons