Salmon with Shiitake & Pea Risotto
Pea Puree
1½ c peas ½ c water 1 tsp salt 1 tsp pepper
Add peas , salt and pepper to a blender . Begin blending , and slowly add water until smooth .
Mushroom chips
10 shiitake mushrooms , thinly sliced 2 tsp salt
Deep fry and season with salt .
Risotto
1 lb arborio rice 1 lb butter 4 c vegetable stock 1 white onion , diced 4 garlic cloves , diced ½ bottle white wine ¼ c olive oil
In a large pot , add olive oil and sauté white onions and garlic . Then add arborio rice to the pot . Cook until the rice has toasted . In a separate pot , bring vegetable stock to a boil and keep warm .
Once rice is toasted , add in the white wine . Let the alcohol cook off . Once the alcohol has reduced , start adding vegetable stock to the large pot in small increments . Each time the liquid reduces , add more liquid and stir consecutively . After about 30 minutes of adding stock , add butter and stir until melted .
Once all components have been created , pan sear 2 pounds of salmon in a small pan seasoned with salt and pepper . Meanwhile , combine pea puree and risotto . When the salmon is ready , finish with mushroom chips , risotto and pea puree .
WWW . WVEXECUTIVE . COM FALL 2022 119