Bourbon Honey Glazed Salmon with Forbidden Risotto with Mushrooms and Kurobuta Squash

This recipe was inspired by a wonderful dish I had at Roots Coastal Kitchen in Puerto Rico.  They served the glaze salmon on a flaming cedar plank - it came to the table still on fire!  The risotto was called forbidden rice and it was served on the side in this cute little ramekin.  Of course I was so hungry I forgot to take a picture. But, trust me, this is a pretty good rendition of that dish! In the summer, I'll post an update with the flaming cedar plank but I did not do that this time.   

Ingredients: 

1 Kurobuta Squash
1 (8oz) package of baby bella mushrooms, sliced
2 tsp mascarpone
4 TBSP butter
Salt
Pepper
Sweet Smoked Paprika
Turmeric
Cumin
Garlic powder
Olive oil
Canola oil
4 pouches of squid link (Purchased on Amazon)
4 cloves of garlic, minced
1/2 of a sweet onion, diced
2 cups of Arborio Rice

3 TBSP Bourbon Hot Honey (Purchased on Amazon)

1/2 cup dry white wine

4 cups of seafood stock (combined with 4 cups of water. feel free to use all stock but I didn't have enough)
a few dashes of your favorite hot sauce (I used Louisiana hot sauce)

Directions: 

1. Start by roasting your vegetables. Preheat the oven to 400 degrees.  Carefully cut your squash into half moons, toss with salt, pepper, garlic powder, sweet smoked paprika and olive oil. Lay on a parchment lined sheet tray. Toss your mushrooms with the same seasoning mixture and a little olive oil. Lay out on another parchment lined sheet tray.  Roast your vegetables for 30 minutes, turning once halfway. When they come out of the oven, take half of your mushrooms and chop them up.  Remove the squash from the skin and cut into chunks. Combine half of the squash and chopped mushrooms together - that will be used to mix into the risotto.  The full mushroom pieces and the rest of the squash will be garnish. 

2. Season the salmon. Rub canola oil on both sides. Sprinkle sweet smoked paprika, turmeric, cumin and salt and pepper on both sides and reserve. 

3. Now on to the risotto. Add 2 TBSP butter to a dutch oven over medium heat. Add you onions and some salt and pepper. Cook until translucent - about 5-7 minutes. 

4. Add your garlic to the pot. Stir for 1 minute. Deglaze with about 1/2 cup white wine. Let it simmer for 2 minutes. 

5. Add in your rice. Toss and toast the rice for 2 minutes. Add in 4 packets of squid ink (about 4 tsp).Start to add your liquid 1 ladle at a time. Keep stirring. 

6. After about 20 minutes taste the rice for tenderness and flavor. I added a little more salt, a few dashes of hot sauce and 2 tsp of mascarpone cheese. It should only be a few more minutes before your rice is silky and tender. Stir in the chopped mushrooms and 1/2 of the squash. Taste again. Keep warm. 

7. Quickly sear the salmon. Heat a non-stick skillet to medium high heat. Sear the salmon on one side for 3 minutes. Flip. Brush the top with the bourbon hot honey and cook for 2-3 minutes. Remove onto a plate. 

8. To plate, I serve my risotto in a ramekin dish with the salmon next to it. Top the risotto with a few pieces of mushrooms and squash. You could also plate the risotto on the bottom and the salmon on top.  

Wine pairing: 

Celeste
Pago del Cielo
Verdejo
Rueda, Spain
2021