Recipes

500 g pre-cooked Riberalves cod, cleaned and flaked
1 liter (or more) of chicken stock
Extra virgin olive oil
The heads of two bunches of green asparagus
50 g of butter
2 cloves of minced garlic
1 large chopped onion
2 glasses of dry white wine
400 g of «Arborio» rice
1 medium tomato, peeled, diced (optional)
Salt and pepper
100 g grated parmesan cheese
2 tablespoons chopped chives
Nutmeg (optional)

How about Codfish Risotto with Asparagus for dinner tonight? See the full recipe and Bon Appétit!

Heat the broth until it boils. Lower the temperature and keep it this way, very hot, throughout the process.

Put a quarter of the butter in a large frying pan and brown the codfish in it. No longer than a minute. Set aside.

Add olive oil, another quarter of the butter and sauté the onion and garlic until transparent. Put the rice and let it absorb the fat, stirring constantly for 3 minutes. Add the tomato (optional), a glass of wine, and cook until the wine is absorbed.

Annex the broth and stir constantly with a wooden spoon so as not to “break” the rice. The temperature should remain medium. 20 minutes later, add the codfish, the chives, the nutmeg (optional) and let it rest on a very low heat for another 25 minutes, stirring constantly.

In a separate pan, cook our asparagus tips in olive oil and the other glass of white wine until they are al dente (5 to 7 minutes).

Adjust the seasoning and just before serving, add the asparagus tips, the rest of the butter and the parmesan cheese. Serve the Codfish Risotto with Asparagus hot.

READY TO TASTE GOOD!