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Episode 2 - Pan Seared Salmon, Sautéed Maitake Mushroom, Parmesan Risotto

In this second episode, we bring the 3 different components that uses different cooking methods together onto a plate. The recipe covers the basics of Risotto, sautéing mushrooms and pan searing the perfect piece of Salmon.

There are 3 main parts to this recipe and we advise you to follow though the same flow we have. You should start with the Parmesan Risotto, then the Maitake Mushroom and lastly the Salmon. With this flow, you will be able to retain the crispiness of the salmon skin and ensure the right temperature when served.


Part 1: Parmesan Risotto


  • 25g Butter, cubed

  • 40g White Onion, brunoise

  • 100g Arborio Rice

  • 300ml – 350ml Chicken Stock

  • 20g Parmesan Cheese, grated

  • 15g Butter, cubed


  1. Melt 25g butter in a pot, add in brunoise white onion and sweat till translucent.

  2. Add in Arborio rice and parch the rice.

  3. Add in chicken stock in 3 – 5 batches, in each batch, add in just enough to cover the rice. (Note: Adding the stock one batch at a time and waiting for it to be absorbed helps the starch from the rice dissolve and turning it creamy.)

  4. Using a wo