Wulf's Kitchen: Mushroom Risotto with Nordic Blu Salmon
RECIPE BY WULF'S TEAM MEMBER JOSÉ MALDONADO
This is a beautifully simple, non-traditional risotto method. Get just as much creaminess and flavor — but without the dairy, and more importantly, with much less stirring.
Nothing says fall like mushrooms. There is something so comforting about making a warm bowl of mushroom risotto and cozying up on a cool fall evening. The creamy texture of the blended mushrooms, the notes of thyme, and the hardiness of the arborio rice make this an instant fall classic. This recipe calls for salmon, but this dish would work just as well with monkfish, cod, halibut, or even a nice tempura fried soft shell crab.
For the Mushroom Puree
- 1 quart baby portobello mushrooms, quartered
- 1 medium onion, roughly chopped
- 2-3 teaspoons fresh thyme, picked leaves
- ½ cup water
For the Risotto
- ¾ water
- ½ cup of Arborio Rice
- 1 pound Nordic Blu salmon
Heat a medium-sized saucepan on medium flame, and sauté your onions and mushrooms for some initial color. Add your fresh thyme. Reduce the heat, add a pinch of salt and cook covered until your mushrooms and onions become soft (about 10 minutes).
Carefully blend your mixture in a heat-tolerant blender until silky smooth. You can incorporate a little water to ensure better blending. Set aside.
*This recipe is designed to leave you with plenty of mushroom puree. Thin it out with stock to have as a soup, fold it into mashed potatoes, or even freeze it for later use. This puree is versatile!
Combine your water and rice in a small saucepan. Bring to a boil and gently simmer for 20 minutes until your rice is cooked. Fold in your mushroom puree to your desired creaminess. Slowly add water while stirring. Your risotto should be creamy, but should easily slide out of your pan.
Chef’s Tip: A more traditional risotto has butter and parmesan. This recipe omits those ingredients for a healthier alternative. If you would like a richer dish, add a tablespoon of butter and some of your favorite parmesan after you have added your mushroom puree.
Preheat oven to 400°F. Cut your salmon into smaller fillets, and let rest until they reach room temperature (about 15 minutes). This will ensure a more even sear.
Sear your fish skin-side down and finish cooking it in the oven. If properly tempered, your fish should not need to be cooked much longer than 8-10 minutes (depending on your desired internal temperature).
To serve, pour risotto onto a small dish and top with your cooked piece of salmon.