Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.
Add the white wine and rice and stir well.
Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-25 minutes the rice should no longer be crunchy and the risotto will be creamy.
Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and stir through the risotto
Blanch the Cabbage Leaves in Plenty of Boiling salted Water approx 2 mins, refresh in cold water.
Make an incision lengthways into the Salmon Fillets and stuff with the cooled Risotto mixture, then wrap with the blanched Cabbage leaves, trim off the rough edges of the cabbage to make uniform size, brush with plenty of melted butter and season with sea salt and black pepper.
For the won tons
Place an oyster (meat only) in the centre of each wonton wrapper and top with a teaspoon of the shallot.
Brush the outside edge with a little water and seal the top. Place into hot oil at 180deg c and cook until golden brown.
Place the Salmon on a buttered baking tray and bake in a hot oven at 180°C for 15 minutes.
For the white butter sauce
In a saucepan, bring the wine, vinegar and shallot to a boil. Reduce until almost dry.
Strain if desired.
On low heat, gradually whisk in the butter. Add the sorrel at the very end. Using a hand blender for this instead of whisking makes the job that bit easier.
Serve the Salmon with the Wontons on top and drizzle the sauce around the plate.
This dish is lovely served with some steamed buttered baby potatoes with some green beans or even garden peas with a nice crisp glass of Chablis or a White Burgundy