Recipe by Chickee
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!
Top Review by Meredith C-ville
We enjoyed this: for flavor, ease, and healthfulness, it is a great recipe. I used about 2 cups of sliced leeks rather than onion, and 5 cloves of garlic. I used brown rice rather than arborio and reduced the amount of rice slightly to be sure there'd be enough liquid. Since I had a long and very flat piece of fish, I just threw it right on top of the rice after it had cooked for about 35 minutes. I'm sure we had less of the creamy effect that we would have had with arborio, but it still had a creamy texture. I think for brown rice I'd reduce the wine by a little bit. I added pepper at the end but not salt: between the (low-salt) chicken broth and the capers I did not find it needed additional salt. Thanks for a successful first-time-with-rice-cooker debut!
- 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
Directions See How It's Made
- 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!