Salmon Snap Pea Risotto

Burger Week is going strong. I haven’t binged been as dedicated as some. One burger a day is enough for me. There’s only been the one photo because it’s usually too dark. So far I’ve been to North Light, Double Barrel, Club 21, and Tilt. Tilt ran out of the $5 burger before we got there, and I didn’t want to hold out on my hunger any longer, so we ate there. Even though it wasn’t one of the burgers it’s still a burger. North Light’s burger stuffed with cheese curds and Double Barrel’s pimento cheese and fresh jalapeños were so, so good. Club 21 had a solid, traditional burger [gouda and onion ring!] and their grill master had medium rare on lock. Tilt was awesome as usual. So many burgers left and so little time!

This risotto was something I drummed up while on a salmon kick. I really really really really want to love salmon in a can, but I really have to dress it up to make it not taste like canned salmon. It just isn’t the same as the fresh stuff. I don’t know if that’s because I grew up on the fresh stuff or what, but I love canned tuna and fresh tuna equally. They’re different, but I like them. Canned salmon is just okay for me. I think part of it is always having to pick out the bones. It drives me crazy and makes me paranoid. I know they’re cooked down and you can eat them, but I freak out a little bit if I get an unexpected little crunch while eating.

I dumped the cans of salmon into a bowl and went fishing for bones for a few minutes before going any further. It helped. A lot. The bright, crisp snap peas also helped give the dish a crunch so in the event I might have missed one, it would blend right in. Baking it is the lazy man’s risotto, and I’m all about it [never mind it’s been nearly three years since I’ve last made some]. You can add just about whatever you want into it. If you want to use some other meat, I’d probably cook it first. Top it all off with parsley and a bunch of shredded cheese, and it’s dinner without a whole lot of work.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 4 cups chicken stock
• 1lb snap peas, ends trimmed and cut into bite sized pieces
• 2 5oz cans of salmon
• parsley, chopped
• parmesan cheese, shredded

 Preparation

Preheat oven to 400°.  If you have a large oven proof pan with high walls that you can sauté in, use that. Otherwise start with a skillet of some kind, and add the oil. When the oil is hot, add onion and garlic. Cook for 5-10 minutes until the onion is translucent. Stir often to keep the garlic from burning. Add the Arborio rice, salmon, and snap peas and sauté until the grains appeared to be slightly translucent.

Transfer the rice mixture to an oven proof dish if it isn’t already in one. Stir in stock. Cover with a lid or foil and bake for 30 to 35 minutes, until the rice is tender, and the stock is evaporated. Set aside, covered, for five minutes. To serve, top with parmesan, chopped parsley. Finish with salt and pepper to taste.