gluten free salmon shiitake risotto cakes
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| Serves | lots! |
| Prep time | 15 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 45 minutes |
| Allergy | Fish, Soy |
| Dietary | Gluten Free |
| Meal type | Appetizer, Main Dish, Side Dish |
Ingredients
- 1 box arborio rice
- 6 oz. shiitake mushrooms, cleaned & chopped
- 1/2 c. white wine
- 1/4 c. gluten free Thai fish sauce
- 6 c. chicken or vegetable stock
- 4-6 oz. Fontina cheese (you can use a nondairy alternate)
- 1 fillet salmon, cooked & flaked (you can use canned salmon if you don't have a fillet)
- oil for frying
Note
This recipe won "best appetizer" and "best dish overall" in a local seafood cookoff...my friend, Molly, and I beat a local executive chef and her team of sous chefs!
Don't forget to follow me on Facebook: www.facebook.com/GFAFRecipes
Directions
| 1. | In a dutch oven, toast rice in a little olive oil until it starts turning brown. | |
| 2. | Add mushrooms, white wine, fish sauce and one cup of broth; bring to a boil and let simmer. | |
| 3. | Gradually add remaining liquid to rice, stirring every 10 minutes or so, until the rice is thoroughly cooked. (this should take about 40 minutes or so total) | |
| 4. | Once rice is cooked, stir in fontina cheese and flaked salmon. | |
| 5. | At this point you can eat the food as a meal or continue making the risotto cakes. Line a jelly-roll pan with parchment paper; spoon risotto mixture onto paper and press with a spatula until the pan is full and the risotto is of the same thickness throughout the entire pan. | |
| 6. | Refrigerate for 30 minutes (or overnight). | |
| 7. | Once set, take cookie cutters and cut risotto into cakes. | |
| 8. | In a small frying pan, heat up oil until simmering. Place risotto cakes in pan and fry until crisp and browned; flip and repeat on second side. (alternately you can use a deep fryer for this process) | |
| 9. | Serve hot! | |
| 10. | Garnishes: we made an Asian slaw with carrots, cabbage and green onions with a drizzle of olive oil, rice wine and gluten free tamari and topped it with sesame seeds. The photo also shows a spicy avocado crème which we made with one ripe avocado, a few scoops of sour cream (nondairy works well) and enough Sriracha to add a kick, but not overpower the dish with spice...we used an immersion blender to get it completely smooth. Play around with quantities until you get it the way you like it. |
