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OK- I know, it's not really a risotto if it's made in the rice cooker... I DON'T CARE. It still tastes good! (This recipe uses US measurements as I now have a US cup!) No oil in this one, the only fat is from the salmon and the cheese. Good way to use up a small piece of salmon. This is very filling but still makes 4 decent servings!
- 1 onion, chopped finely
- 2 garlic cloves, minced
- 1 2⁄3 cups arborio rice (DON'T rinse)
- 200 ml dry white wine
- 2 tablespoons lemon juice
- 500 ml chicken stock
- 2 tablespoons shredded parmesan cheese
- 1 shallot (green part)
- 1 tablespoon capers
- 2 teaspoons dill
- 1 tablespoon balsamic vinegar
- 200 g fresh salmon, skin off and deboned
- salt and pepper
- dill, extra, to serve
- Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well.
- Hit "cook".
- Meanwhile, cover salmon with balsamic and marinate.
- About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes).
- Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again.
- Flake the salmon into small chunks.
- Cut the shallot into small slices.
- Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again.
- Get the plates ready to serve.
- Serve, sprinkled with a little extra dill. Enjoy!