Earthy mushrooms meet the rich, clean flavor of reefnet-caught wild salmon in this cozy fall risotto. Each bite is creamy, comforting, and kissed with a touch of lemon. A perfect balance of warmth and brightness.

Ingredients:

• 3 Reefnet salmon portions (Sockeye or Pink), cooked or leftover, flaked (or cook right before step 6)
• 5 cups seafood bone broth
• 2 tbsp olive oil or butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms (cremini or button), sliced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan (plus extra to serve)
• 2 tbsp butter
• Zest of 1 lemon (optional)
• Salt and black pepper to taste
• Fresh parsley or chives, chopped (for garnish)

Steps:

1. Warm the broth in a saucepan over low heat and keep it at a gentle simmer.
2. In a large skillet or wide pot, heat oil/butter over medium. Add the onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
3. Add mushrooms and cook 4–6 minutes until they release their moisture and begin to brown. Season lightly with salt and pepper.
4. Stir in the arborio rice and toast 1–2 minutes, stirring so each grain is coated. If using wine, add it now and stir until mostly absorbed.
5. Begin adding the warm broth, one ladle (about ½ cup) at a time. Stir frequently; when the liquid is almost absorbed, add the next ladle. Continue this process for about 18–22 minutes, until the rice is tender but still has a slight bite (al dente) and the texture is creamy.
6. If you haven’t pre-cooked the salmon: quickly pan-sear the fillets in a separate skillet 2–3 minutes per side (depending on thickness) until just cooked through; flake. If you used leftover cooked salmon, skip this.
7. When the risotto is done, stir in the butter, grated Parmesan, lemon zest (if using), and flaked salmon. Gently fold to combine and warm through for 1–2 minutes. Adjust salt and pepper.
8. Serve immediately, topped with extra Parmesan and chopped parsley or chives.