Codfish Risotto – From Receitas e Temperos
How about a Codfish Risotto from Receitas e Temperos prepared by our dear Brazilian friend Sandra Matarazzo? Made with Riberalves Codfish Loins!
Ingredients
1 onion, chopped
1 clove garlic
1 bay leaf
1 celery stalk, chopped
Black pepper
Lime zest
600 g desalted Riberalves codfish loin (2 loins)
1.5 litres broth (approximately)
Olive oil
1 tablespoon butter
1 large onion, diced
3 cloves garlic, minced
1½ cups Arborio (or Carnaroli) rice
½ teacup dry white wine
Salt and black pepper to taste
4 tablespoons green olives, chopped
2 tomatoes, seeds removed and diced
½ teacup grated Parmesan cheese
3 tablespoons parsley, chopped
Zest of ½ a lemon
4 tablespoons chilled butter
Preparation
Our dear friend Sandra Matarazzo from the Receitas e Temperos Channel has created this delicious recipe for Codfish Risotto. See the full recipe below. Give it a try and enjoy!
Put the water, carrot, onion, celery, garlic, bay leaf, black pepper and the two codfish loins into a large pot. When it starts boiling set the timer for 10 minutes. When the time is up, remove only the fish from the broth and flake it. Keep the broth on the heat.
Put a tablespoon of butter and a dash of olive oil into another pot and sauté the onion, then add the garlic and the Arborio rice and sauté some more. Add the white wine and let all the alcohol evaporate. Now add the broth, little by little, stirring constantly.
When it is almost ready, season with salt and black pepper, and add the olives, the tomatoes, the codfish flakes and the parsley. Mix it all together and keep adding more broth to finish cooking.
When it’s nicely cooked, add the Parmesan cheese, chilled butter and lime zest, and mix well.
Your Codfish Risotto from Receitas e Temperos is ready.