Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!
Ingredients
For the risotto:
1-2 tablespoons truffle oil
3 cloves garlic, minced
2 shallots, finely chopped
1 cup arborio rice
½ cup dry white wine (or replace with extra chicken broth if you don't use alcohol)
32 ounces mushroom broth
½ cup freshly shredded parmesan
salt and pepper
parsley for garnish, optional
For the grilled salmon:
4 salmon fillets (about 6 ounces each)
olive oil
salt and pepper
Instructions
To make risotto, coat a large pan with truffle oil (this should be about 1-2 tablespoons) and heat over medium low heat. Add garlic and shallots and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
Add mushroom broth ½ cup at a time, stirring consistently. Wait until each half cup has been incorporated to add more. This process takes approximately 20-30 minutes. Season generously (to taste) with salt and pepper, and add parmesan.
To grill salmon, drizzle with olive oil and add a generous pinch each of salt and pepper. Unless you are extremely confident grilling fish, wrap salmon in tin foil (if you have a lot of experience grilling fish, you can place it straight on), then grill skin side first to desired doneness, about 4 minutes per side.
To serve, plate risotto, top with salmon and then add a touch of parsley if desired. Leftovers may be stored (preferably separately) in the refrigerator in an airtight container for up to 5 days.
Recipe by Ari's Menu at https://arismenu.com/parmesan-truffle-risotto-grilled-salmon/