By chef Marios Hadjiosif
300 gr (1 ½ cups) rice for risotto (Arborio)
1 fresh onion finely chopped
150 gr (About 3 cups) mixed wild dried mushrooms
3/4 cup hot water
2 ½ cup chicken broth
4 tablespoons chopped fresh tarragon
100 gr (6 ½ chopped tablespoons) unsalted butter
4 pieces of salmon fillet, 150 gr. each
1-2 tablespoons of oil
4 large or 8 small green asparagus, slightly boiled
1 teaspoon of truffle oil
Salt and pepper
Add the dried mushrooms in a bowl, pour over hot water and let them soak for at least 20 minutes to soften. Then drain them well.
Saute the onion in the butter to wilt and add the drained mushrooms. Stir them well and pour in the rice. Stir it to spread the butter everywhere and pour over the wine. When it is absorbed all over, add chicken broth gradually with a spoon, stirring frequently. Wait until it is absorbed before you add another spoon, until the rise softens. Finally, stir in the tarragon and check the salt and pepper.
In the meantime, preheat the oven to 180 ° C and salt the salmon fillets. Heat a large non-stick frying pan in the fire, spread a little oil and add the salmon (skin side first). Remove them and put them on a baking dish and continue cooking in the oven for another 6-7 minutes. Divide the risotto in 4 dishes, put the salmon on top, garnish with asparagus and sprinkle the dishes with 2-3 drops of truffle oil .
Risotto: The best known risotto rice is Arborio, but you can also use Vialone Nano and Carnaroli.