Steps

1. Fill a pot with plenty of water, add 240g Rice and salt to taste, and stir.
   🕒 01:36
2. Bring the pot to a boil and cook the rice for approximately 12 minutes. Stir occasionally to prevent sticking to the bottom until it boils. (Key Tip!) For a firmer texture, reduce the cooking time to 10 minutes or even 8 minutes.
   🕒 01:58
3. Sprinkle salt to taste on both sides of 2 Salmon fillets.
   🕒 02:24
4. Heat a frying pan and cook the salmon skin-side down until golden brown.
   🕒 02:45
5. Flip the salmon and cook the flesh side. Once cooked, turn off the heat and remove.
   🕒 03:03
6. Cut 1 pack of Mushrooms into 6 pieces each.
   🕒 03:14
7. Trim the hard ends off 1/2 to 1 pack of Shimeji Mushrooms. Cut longer ones in half and separate the strands.
   🕒 04:08
8. Cut 4 Cherry Tomatoes, after blanching and peeling, in half horizontally and then into bite-sized pieces.
   🕒 05:00
9. Heat a separate frying pan for the risotto. Add olive oil to taste or butter to taste, and sauté finely chopped onion.
   🕒 04:23
10. Once the onion is lightly sautéed, add the chopped shimeji mushrooms and mushrooms and stir-fry. (Key Tip!) To prevent the mushrooms from absorbing too much oil, stir-fry over high heat, then reduce the heat slightly to allow the mushrooms to release their moisture.
    🕒 05:15
11. Sprinkle salt to taste over the sautéed mushrooms.
    🕒 05:53
12. Once the mushrooms are cooked, add 150cc White Wine and let the alcohol evaporate.
    🕒 06:14
13. After the alcohol has evaporated, add 120cc Heavy Cream and the chopped cherry tomatoes, and bring to a boil once.
    🕒 06:38
14. Cut the cooked salmon into bite-sized pieces and add them to the simmering sauce.
    🕒 06:04
15. Remove the core from 1 small head of Lettuce and tear it into bite-sized pieces by hand. (Key Tip!) While raw lettuce adds a nice texture, it becomes even more delicious when slightly cooked, so add it at the end.
    🕒 07:16
16. Taste the sauce and adjust with salt to taste if needed.
    🕒 08:22
17. Drain the boiled rice and add it all at once to the sauce pot.
    🕒 08:48
18. Quickly toss the rice with the sauce.
    🕒 09:26
19. Taste and add salt to taste if necessary. Add 20-30g Parmesan Cheese and olive oil to taste, stir, and turn off the heat.
    🕒 09:42
20. Add the torn lettuce to the risotto and toss briefly to combine.
    🕒 07:19
21. Serve in bowls. Completed!
    🕒 10:14