Risotto Revelations: A Japanese-Inspired Symphony
Creamy Smoked Salmon and Miso Risotto with Scallions and Nori
40 minutes
Serves 4
DinnerJapaneseNut-free
Herb's take
Italian technique, Japanese flavors: this risotto fuses the comforting creaminess of Arborio rice with the umami punch of miso and smoked salmon. You'll learn the art of coaxing maximum starch from rice and discover why miso always sneaks in at the end.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, bring the broth to a gentle simmer and keep warm over low heat.
- 02Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the shallots and cook 2–3 minutes until translucent, then stir in the garlic and cook 30 seconds more.
- 03Add the Arborio rice and cook, stirring, for 1–2 minutes until the grains are well-coated and slightly translucent at the edges.
- 04Pour in the sake and cook, stirring, until almost all the liquid evaporates.
- 05Add 1/2 cup of hot broth and stir continuously until mostly absorbed. Continue adding broth in 1/2-cup increments, stirring often, until the rice is creamy and just al dente, about 18–22 minutes. You may not need all the broth.
- 06In a small bowl, whisk miso paste with the heavy cream to form a smooth mixture.
- 07Turn off the heat and gently fold in the miso-cream mixture until fully incorporated.
- 08Stir in the flaked smoked salmon, half of the scallions, and the lemon juice. Season with black pepper. Taste and adjust salt if needed.
- 09Spoon risotto into bowls. Top with remaining scallions, nori strips, and extra smoked salmon if you're feeling generous. Serve immediately.
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