Pan-fried Risotto with Smoked Salmon 焼きリゾットとスモークサーモン

Pan-fried risotto is a twist on a traditional dish in which rice that has been flavored with bouillon is cooled and hardened, and shaped in one's preferred mold, and pan-fried to a toasty brown color on the surface. By pan-frying both sides, the texture of the rice becomes crispy, making it easier also for people from overseas to eat as well. Its appeal is a texture and flavor similar to hash browns, which are commonly enjoyed in the United States.

焼きリゾットは、ブイヨンスープで味を染み込ませたごはんを冷やし固め、好きな型で抜いて表面に香ばしい焼き色を付けたアレンジメニューです。両面を焼くことでカリカリしたお米の食感が生まれ、海外の方にも食べやすい仕上がりになります。アメリカなどでよく食べられるハッシュポテトのような食感と味わいが魅力です。

How to cook

The base soup is made from the simple ingredients of onions, bouillon, and salt. The key is to use easy-to-prepare packaged rice, which will lead to a delicious finish. By adding the packaged rice to the soup while it is still hard, without heating it, the flavor will infuse without a loss of texture. Cheese is not only used as a binder when the rice is cooled and hardened, but also as a secret ingredient to add a delicious, toasty flavor to the surface. This time I have served it with smoked salmon as an accompaniment, but the dish pairs well with all kinds of ingredients, such as cheese and ham, seafood like scallops and shrimp, beef and pork, sausages, eggs, and vegetables, so please enjoy creating your own favorite arrangements.

Ingredients Six servings using a 5-6cm ring mold or pastry ring

1/4 (approx. 50g/1.7oz): Onion
200g (7oz): Water
4g (0.14oz) or 1 cube bouillon: Bouillon powder Approx.
1 pack (Approx 200g/7oz): Packaged rice
50g (1.7 oz): Grated cheese
To taste: Salt
Small amount: Vegetable oil
As needed: Smoked salmon marinade*
To your preference: Side vegetables

Cooking Steps

About 15 minutes*Excluding the time to harden the rice in the refrigerator

Prepare the vegetables

Finely chop the onion. Add to a frying pan with oil and sauté until translucent.

Make the base soup

Add the water and bouillon powder and bring to a boil.

Cook the rice

Open the packaged rice and add it to (2) as is without heating it. Use a wooden spatula to break the rice apart and cook it quickly under high heat until the moisture evaporates.

Season

Add the grated cheese and stir gently. Adjust the flavor with salt (approx. 2g) and turn off the heat.

Harden in the refrigerator

Lay a parchment paper in a cooking tray or other shallow container. Spread out the risotto in (4) and cool it in a refrigerator until it hardens (about two hours)

Shape

Use a ring mold or something similar to cut out the desired size, and dust the surface with flour. Heat oil in a frying pan and cook both sides. The rice will fall apart if cooked too slowly. The key is to pan-fry it quickly over medium-high heat. If you don’t have a ring mold, you can also form them by hand, like rice balls and pan-fry them.