Ingredients
Preparation
- Preheat the oven to 375.
- Mince garlic, slice shitake mushrooms, grate Parmesan cheese, and grate ginger. Set each aside in small bowls.
- Follow the instructions provided in the original recipe for the miso glazed salmon. Marinate the salmon for 10-15 minutes.
- Roast Norwegian Salmon on a baking sheet for 15-18 minutes or until the salmon is firm to the touch. Start by setting your pressure cooker to its sauté function. Add the olive oil and half of the butter. Once hot, add the diced onion and sliced shiitake mushrooms. Sauté until the onions are translucent and the mushrooms are tender, about 5 minutes.
- Stir in the minced garlic and Arborio rice. Sauté for an additional 2 minutes until the rice is lightly toasted. Pour in the dry white wine and cook until it's mostly absorbed by the rice.
- Pour in the chicken or vegetable broth and give everything a good stir to combine. Close the pressure cooker lid and set it to high pressure cooking mode. Cook the risotto under high pressure for about 6-7 minutes. Cooking times may vary depending on your model.
- Once the cooking time is up, release the pressure according to your cooker's instructions and carefully open the lid.
- Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste. The risotto should be creamy and cooked to perfection.
- Plate the shiitake risotto and top with the miso glazed salmon fillets and garnish the Norwegian salmon with a sprinkle of sesame seeds and sliced green onions.