gluten free salmon shiitake risotto cakes

gluten free salmon shiitake risotto cakes

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


  • 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


This recipe won "best appetizer" and "best dish overall" in a local seafood friend, Molly, and I beat a local executive chef and her team of sous chefs!

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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.