|Baked Salmon with Mushroom Risotto|
This is a wild-caught salmon filet coated in mustard and a chili rub, baked at 400f for 8 minutes. Forget the fish, this is all about the risotto!
|After the first addition of stock.|
First, I heated 4 cups of pork stock in the microwave and added an ounce of dried lobster mushrooms to reconstitute them. They were removed from the liquid after two hours and chopped. I heated another cup of stock and added a pinch of saffron, and let that bloom.
I caramelized a sliced red onion, added six minced garlic cloves for a few seconds, and set that aside. I sauteed a container each of sliced shiitake, porcini, and baby bellas. I added those to the chopped lobster mushrooms.
To begin the risotto, I heated a TB of EVOO and added 1 1/2 cups of a special "risotto" rice (riso carnaroli). I toasted it for a minute or two, then added the saffron stock and the onion/garlic mixture. (Stir while making additions of stock, as needed). Just before the final liquid addition, the mushrooms are stirred in. When the rice was done, I removed the pan from the heat.
To finish, I added 3 pats of butter, 3/4 cup of real grated parmesan cheese, and the juice of 1/2 a lemon. I seem to recall these finishing touches from one of Lidia Bastianich's cooking shows years and years ago - which prompted me then to make my very first risotto.