Salmon Risotto Cakes

Name: Salmon Risotto Cakes
Ingredients: 3 c Vegetable broth; 2 tbsp olive oil; 1/2 c finely chopped onion; 1 c arborio rice; 1/3 c white wine; 6 tbsp parmesan reggano cheese; 2 tbsp butter; 8 oz cooked salmon flaked; 1 egg beaten; 1/4 cilantro; 1/1/2 c panko, oil for frying, salt and pepper

11 ingredients

1 steps

Ingredients

3 c Vegetable broth
2 tbsp olive oil
1/2 c finely chopped onion
1 c arborio rice
1/3 c white wine
6 tbsp parmesan reggano cheese
2 tbsp butter
8 oz cooked salmon flaked
1 egg beaten
1/4 cilantro
1/1/2 c panko, oil for frying, salt and pepper

Directions

1

{"0":"Heat oil in heavy frying pan over medium heat, fry onions until translucent. Add rice, stir until rice is coated with oil. Add wine stir until absorbed add broth 1\/3 at a time. Make sure broth is absorbed before adding more. Takes about 20 mins.","1":"Remove from heat and add salmon, cilantro, cheese, butter and salt and pepper to taste. Spread risotto on a baking sheeet to cool completely.","3":"Put panko in a bowl and egg wash in another bowl.","5":"When risotto is cooled form into 2 inch round cakes, roll in egg and then in panko, fry on low heat until all sides of cake are golden brown. serve with a side salad and lemon mayonnaise"}