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october17_gw

Salmon Risotto

october17
14 years ago

My mother raved about this dish she had an Italian restaurant. So, we went again and I had it too. It was delicious.

I came up with the following, which is pretty close. (Mine came out too thick, so I upped the liquid for this recipe):

1 c rice

2 c water

cook rice in the water (can use leftover rice)

melt 2 T butter in sauce pan

add 2 cloves minced garlic, cook for a min or 2

add 2 T flour, cook a min

add 3 c chicken broth, cook about 15 min

Put one can of salmon in blender, add enough of broth mixture to blend til smooth - add back into remaining broth (I leave in the bones and skin for the calcium and whatever else is in there).

Add the rice and some romano or parmesean cheese and heat through.

This recipe came out very salmony - so if you like you can double everything but the salmon and it will probably still be very good. (I think the restaurant used leftover salmon fillets, so it would work too.)

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