Pan Smoked Salmon and Shiitake Mushroom Risotto

Make this delicious dish in a single pan in under 30 minutes!

Tip: Use our Tuscan Olive Oil to add a little extra flavor!


  • 1 1/2 cups aborio rice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 cup smoked salmon
  • 1/4 cup scallions, chopped
  • 1/2 cup white wine
  • 14 fluid ounces low sodium chicken broth (1 box Trader Joe’s chicken broth)
  • salt to taste
  • 8 fresh shiitake mushrooms, sliced
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese, grated



    1. Preheat a cast iron skillet to medium heat with olive oil. Add rice and toss to coat the rice in the oil. Quickly add the wine and cook until the wine has cooked in.

    2. Add scallions and mushrooms and saute 3 minutes. Lower temperature to simmer.

    3. Add 1/2 cup of chicken broth and allow the broth to cook down. Repeat this process of adding chicken broth and cooking it down until rice starts to get tender. Add smoked salmon after adding liquid 3 times.
    4. When the rice is tender, add cream and parmesan cheese. Mix well. Cook down until rice is creamy. Add salt to taste.

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