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Japanese cuisine is renowned for its emphasis on fresh ingredients, delicate flavors, and meticulous presentation. Italian cuisine, on the other hand, celebrates rich, hearty dishes that often revolve around pasta and rice. When these two culinary worlds collide, the result is a tantalizing dish that is both comforting and innovative: Japanese Style Risotto with Seared Salmon. This delightful fusion not only showcases the creamy texture of traditional risotto but also incorporates distinctive Japanese flavors that elevate the dish to new heights.

Japanese Style Risotto with Seared Salmon

Discover the delicious fusion of Japanese and Italian cuisine with this Japanese Style Risotto with Seared Salmon recipe. Featuring creamy Arborio rice cooked in umami-rich dashi broth and topped with golden seared salmon, this dish is both satisfying and innovative. Elevate your culinary skills and impress guests with this stunning, flavorful meal that beautifully balances comfort and sophistication. Perfect for any occasion! #FusionCuisine #Risotto #SearedSalmon #JapaneseFood #ItalianFood #CookingMadeEasy
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Ingredients
  

1 cup Arborio rice

2 tablespoons sesame oil

4 cups dashi broth (or water with dashi powder)

1/2 cup mirin

1/2 cup light soy sauce

1 cup sliced shiitake mushrooms

1 cup chopped green onions

2 teaspoons grated ginger

2 fillets of salmon (about 6 oz each)

Salt and pepper to taste

Zest of 1 lime

2 tablespoons fresh cilantro, chopped for garnish

Optional: Pickled ginger for serving

Instructions
 

In a saucepan, heat 2 tablespoons of sesame oil over medium heat. Add sliced shiitake mushrooms and cook until they are soft and golden, about 5 minutes. Add grated ginger and half of the chopped green onions, cooking for another minute.

    Add the Arborio rice to the pan and stir well to coat the grains with oil and mix with the mushroom mixture. Toast the rice for about 2-3 minutes until slightly translucent.

      Slowly add 1/2 cup of dashi broth to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding broth 1/2 cup at a time and stirring, until the rice is creamy and cooked al dente (about 18-20 minutes). It should be slightly firm to the bite.

        In the last 5 minutes of cooking, add mirin and soy sauce. Adjust the seasoning with salt and pepper according to your taste. Remove from heat.

          While the risotto is cooking, season the salmon fillets with salt, pepper, and lime zest. Heat a non-stick skillet over medium-high heat and add a drizzle of sesame oil. Once hot, sear the salmon fillets skin-side down for 4-5 minutes. Flip and cook for another 2-3 minutes, or until the desired doneness.

            To serve, divide the risotto onto plates, top with a seared salmon fillet, and garnish with the remaining chopped green onions and fresh cilantro. Add a side of pickled ginger if desired.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2