1/2 Cup Arborio rice
2 Cups Low-sodium Chicken or Fish Broth
1/2 Cup Water
1 Cup Dry White Wine
2 Tbsp. Butter, divided in two
1/2 Small Onion, minced
1/4 Cup Grated Pecorino Cheese
5 oz. can Calabrian Chili Peppers, sliced
2 Tbsp. fresh Basil leaves, cut
Small basil leaves as garnish
LET'S GET COOKING!
Thaw Caprese Salmon Cakes in the refrigerator for at least 3-4 hours. Preheat oven 350 °F.
Spray a small sheet pan with oil. Place salmon cakes in pan and bake in the middle of the oven for 15-25 minutes. Internal temperature should reach 165 °F. Allow to rest 1-2 minutes before serving. Prepare Risotto while salmon cakes are in the oven.
In a large pot, bring broth to a boil, then reduce heat to maintain a low simmer.
In a large skillet, heat 2 Tbsp. of butter over medium low heat. Add onions and sauté until transparent. Add Arborio rice and stir.
Add wine and continue to stir until wine is almost all absorbed. Add one cup of simmering broth. Stir. As liquid is absorbed, add more stock, a cup at a time, stirring occasionally until rice is al dente, about 20 minutes. Add more broth if rice starts to dry out.
Remove risotto from heat. Stir in any remaining liquid and 2 Tbsp. of butter. Add basil, Calabrian peppers, Pecorino and black pepper to taste.
To Serve: Place warm salmon cakes on a plate and serve with risotto. Garnish with basil leaves.
* USDA requires reheating ready-to eat foods to reach an internal temperature of 165 °F.