Tuesday, July 24, 2007


Salmon Risotto:
1 package crimini Mushrooms
salmon (I used 2 frozen wild salmon burgers)
4-6 cloves garlic
1.5-2 c brown rice (slow cooking, none of that quick rice junk)
1 bottle beer
1 q stock (I used homemade crab stock, use what you have)
1/2 c peas
olive oil (couple splashes)
2 oz cheese (parmesan/asiago/mozzarella.. whatever)
1 Tsp butter (optional)

rough chop the mushrooms and brown in a large pot (salt and olive oil).
Once the mushrooms are brown add a splash more oil, and the rice and garlic. stir 2-3 minutes.
Turn the heat down to medium, and add the peas and salmon and beer. (I used some henry weinhard's private reserve that we had left over from a gathering we had a while back). Once the beer evaporates/gets absorbed, cover with stock (preferably keep the stock just below a simmer in another pot).
keep adding the stock every 5-10 minutes to keep the mixture just covered. Stirring.. most of the time.
When the rice is just done, stir in the butter and cheese, and cook off any excess liquid.
Let sit for 5 minutes or so, and serve.
You could add some herbage if you want. You could use better salmon.. or none. You could skip the butter. It's your supper, do what you want.


Christine Petty said...

Oh you are the devil. I am emailing this to a few friends. :)

J. B. Zero said...

That's not the first time I've been called that.

SJ said...

That is so PNW!

J. B. Zero said...

I know, I have been assimilated. You know what they say:
When in Rome.. make lemonaid.