Salmon and Brown Rice Risotto

First before I give the recipe, the risotto, since it is made with brown rice, takes a long time, just under 2 hours. Next time I make it I will be using white rice and will put that recipe on, which I assume will end up being the same, just much less time consuming.

Salmon
Ingredients
- Salmon
- Smoked Papirika
-Tarragon
- Salt
- Pepper
- Lemons
- Butter

Directions
1. Set oven to Broil
2. Season the salmon first with a layer of the smoked paprika, then tarragon, pepper and salt.
3. In preheated oven place several inches below the coil
4. Cook for about 15 minutes, or until the salmon reaches 130 degrees or until flakey.
5. Take out and let sit for about 5 miuntes.
6. Serve with melted butter and lemon juice



Brown Rice Risotto

Ingredients
- 1.5 Cups Brown Rice
- 8 Cups Chicken Broth
- 2 Cups water
- 2 tablespoons olive oil
- 1/2 diced onion
- 3 garlic cloves, minced
- 3/4 cup grated Parmesan
- 3 tablespoons fresh parsley, chopped
- 1/2 tablespoon basil
- salt and pepper
- 4 tablespoons butter

Directions
1. Bring Broth and water to boil. Lower heat and keep at a steady simmer
2. Heat olive oil. Add onions and cook until translucent. Add Garlic, and cook until fragrant
3. Add rice and basil. Stir to coat with oil
4. Add about 3/4 to 1 cup of broth. You want the rice to have enough liquid to cook in, but not for the rice to be swimming in it.
5. As the rice absorbs the broth, add more broth about 1/2 cup at a time. Continue this process until the rice is cooked. Once rice is cooked all the way, allow it to soak up most of the liquid in the pan.
6. Add butter and cheese. Stir until melted and mixed in.
7. Add Parsley, salt and pepper.
8. Serve.