Smoked Salmon and Wild Mushroom Risotto

5.3.12 0 comments
The quest for the soft diet food is a bit of a challenge. My dad has been undergoing some major dental work and the dentist recommended (more of required) him to go on a 6-month soft-diet- which has already extended to over a year. I've tried so many recipes (which I shall find time to share each of them) to make sure he still gets really tasty, nutrient-packed meals. I've mastered one-pot soup meals, but here is, apparently one of his favorite dishes yet. Recipe after the jump =)

Smoked Salmon and Wild Mushroom Risotto 

What you need:
3 cups uncooked japanese short grained rice (washed at least twice)
3 cups chicken stock
1 bulb, onion chopped finely
1 C Smoked salmon, cubed
2 C chopped fresh shitake mushroom
1 C Cream
Cheese, dried basil and rosemary for garnish

What to do:
1. Saute onions until transparent.
2. Add in chopped mushrooms, then the rice.
3. Continue to saute until rice becomes a bit transparent (but still uncooked). Add in salmon.
4. Pour over half the chicken stock, then season with salt and pepper to taste.
5. Cover and cook for 15 minutes over low fire or until mixture dries up.
6. Add about 1/2C- 1C chicken stock every 5 minutes. Do not mix, just make sure rice is submerged. Cook until dry (total of 30-4 minutes, depending on type of pan and heat).
7. Try and check if the rice is cooked through. If not, add a bit more stock or water and add another 5 or 10 minutes until rice is cooked through.
8. If rice is cooked, add in the cream, cover for another 5 minutes. Transfer to a serving dish and garnish with cheese and herbs.

Enjoy =)



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