Ingredients
Preparation
In a skillet, melt the butter and brown the salmon cubes on all sides.
Season with salt and pepper.
Add the honey and mix well to coat the salmon.
Cook until the honey is caramelized. Remove the cubes from the skillet and set aside on a plate.
Heat the oil and butter in the same skillet.
Add the garlic and onion and cook for a few minutes.
Add the rice and stir to coat the grains.
Add the portobello mushrooms and stir.
Season with salt and pepper and cook for 1-2 minutes, stirring.
Add the white wine, increase the heat, and cook, stirring, until the liquid is completely absorbed.
Add a ladle of hot broth and stir constantly over medium heat until the liquid is completely absorbed. Continue adding the broth until it is used up.
5 minutes before the end of cooking, add the frozen peas and the reserved salmon.
At the end of the process, which takes 20 to 30 minutes, the rice should be tender and creamy.
Remove the skillet from the heat and stir in the parmesan.
Serve hot
Salmon Risotto with Caramelized Honey

This recipe for salmon risotto with caramelized honey promises an explosion of flavors. The salmon is cooked to perfection and then coated with a sweet honey that enhances its flavor. Accompanied by creamy arborio rice, portobello mushrooms, and fresh peas, this dish is both comforting and sophisticated. Perfect for a family dinner or a special occasion, it will delight your guests for sure!