Citrus and Codfish Cheeks Risotto
An innovative and delicious recipe with a noble part of Codfish: Citrus and Codfish Cheeks Risotto! Ready to taste good!
Ingredients
600 g cod cheeks RIBERALVES
100 g of olives
30 ml of olive oil
50 g of onion
1 clove of garlic
40 g of butter
1 orange
1/2 lemon
Chopped chives q.b.
Salt q.b.
pepper q.b.
Preparation
An innovative and delicious recipe with a noble part of Codfish: Citrus and Codfish Cheeks Risotto! Ready to taste good!
Defrost the RIBERALVES codfish cheeks and once defrosted, dry them well with paper. Set aside.
Peel the orange and cut it in half. Separate the segments of half an orange and squeeze the juice of the other half into a bowl. Add the juice of ½ lemon to the bowl. Set aside.
Put the olive oil in a frying pan and cook the RIBERALVES codfish cheeks on both sides for about 5 minutes. Remove to a plate and set aside.
Peel the onion and garlic and chop them. Use the previous olive oil to sauté the onion and garlic together.
Then add the rice to the pan, and when the rice grain starts to blanch, refresh with the orange juice and add the olives.
Cover the rice with your choice of very hot liquid (vegetable/fish stock or water). Whenever the liquid evaporates, cover the rice again. Do this for about 18 minutes. Stir carefully and season with salt and pepper.
Remove from the the heat still with a little liquid, and incorporate the butter and chives. Serve the Codfish Cheeks Risotto with the orange segments.
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