Marinate the salmon fillets by combining soy sauce, white wine, and brown sugar in a shallow dish. Add salmon fillets and coat both sides.

Tear shiitakes into small pieces, finely dice the celery, mince the garlic, and chop the onion.

Heat 1 tablespoon of oil over high heat in a heavy-bottomed pot. Add shiitakes and cook until they release moisture, then brown them. Stir in soy sauce and cook for 1 minute. Remove from skillet.

Reduce heat to medium low, add 1 tablespoon of oil, then add celery, onion, and garlic. Cook for 2 minutes until fragrant.

Add rice and toast for 1 minute. Deglaze with white wine and simmer for 2 minutes while scraping brown bits from the skillet.

Add 2 ladles of chicken broth at a time, stirring frequently, until almost completely absorbed. Cook until rice is nearly al dente, about 15 minutes. Stir in shiitakes.

Dissolve miso with 2 tablespoons of hot broth and add to risotto. Simmer for 5 minutes until ready, adding more broth if needed.

Heat oil and butter over medium-high in a nonstick skillet. Add salmon and sear for 4 minutes per side.

Serve salmon over risotto, topping with black pepper, chives, and sesame seeds. Enjoy!