Salmon Risotto Cakes

• 3 c Vegetable broth
• 2 tbsp olive oil
• 1/2 c finely chopped onion
• 1 c arborio rice
• 1/3 c white wine
• 6 tbsp parmesan reggano cheese
• 2 tbsp butter
• 8 oz cooked salmon flaked
• 1 egg beaten
• 1/4 cilantro
• 1/1/2 c panko, oil for frying, salt and pepper

1. Heat oil in heavy frying pan over medium heat, fry onions until translucent. Add rice, stir until rice is coated with oil. Add wine stir until absorbed add broth 1/3 at a time. Make sure broth is absorbed before adding more. Takes about 20 mins.
2. Remove from heat and add salmon, cilantro, cheese, butter and salt and pepper to taste. Spread risotto on a baking sheeet to cool completely.
3. Put panko in a bowl and egg wash in another bowl.
4. When risotto is cooled form into 2 inch round cakes, roll in egg and then in panko, fry on low heat until all sides of cake are golden brown. serve with a side salad and lemon mayonnaise

vegetable broth, olive oil, onion, arborio rice, white wine, parmesan, butter, salmon flaked, egg, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/salmon-risotto-cakes-1200199 (may not work)