For ➍ 150 g white & 150 g brown beech mushrooms (shimeji mushrooms)
4 pieces salmon with skin
300 g risotto rice
1 l stock
1 tsp turmeric
100 g frozen peas
1 bunch parsley or chervil, finely chopped
2 tbs ground Parmigiano
1 shallot
olive oil
3 lumps butter
1 onion, cut
5 cloves of garlic, sliced
Fry the onion and 2 cloves of garlic in the oil for a few m. Add the rice and make sure it is well mixed with the oil. Extinguish with a dash of wine and let the alcohol evaporate. Add the stock, pepper and turmeric and simmer under the lid over a low heat for 15 m. Add the frozen peas and let it cook for a further 5 m. Add the finely chopped parsley or chervil along with the cheese and the knob of butter to the rice, heat well and season if necessary.
Cut the feet of the beech mushrooms because they are tough, but use the stems. Heat the oil and fry the shallot and 3 cloves of garlic. Add the mushrooms and cook for 5 m. Add pepper and salt.
Season the salmon with salt and pepper. Heat the oil with the butter and fry the salmon skin side down in the pan for a few m. Brown the salmon briefly and firmly on the other side. The salmon can still be pink on the inside, but salmon that has been baked for too long is dry.
Spoon rice in a deep plate, then dress the salmon and mushrooms. Finish with parsley, chervil and possibly violets.
