This version of risotto, the favorite dinner party dish, has cod added to it for a satisfying main course (or a starter course that will be followed by a light main). The cod is first poached with coriander and peppercorns until opaque throughout and then flaked and added to the risotto about halfway through. The risotto is finished the way it typically is: with butter and parmesan cheese stirred in just before serving.
- 2 pieces codfish
- salt (to taste)
- 1 teaspoon olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 4 sprigs fresh coriander
- 200 grams arborio rice
- 1 liter cod cooking water
- 100 milliliters dry white wine
- 50 milliliters olive oil
- 1 chopped onion
- 1 garlic cloves (minced)
- 2 tablespoons fresh coriander (chopped)
- 1 teaspoon butter
- 2 tablespoons grated parmesan cheese
- Cook the cod in 1.5 liters of salted water, coriander seeds, pepper, fresh coriander and olive oil.
- Remove the skin and bones from cooked cod. Shred.
- Reserve about 1 liter of cooking water (passed through a strainer to remove the coriander seeds and pepper). Keep warm.
- Sauté the onion in olive oil until translucent.
- Add the rice and stir for 1 minute.
- Add the chopped garlic with the wine and stir until wine evaporates. Add the cooking water gradually until it evaporates. Repeat the process until the rice is cooked.
- It may not be necessary to use all the cooking water.
- Halfway through cooking, add the cod and coriander.
- Once cooked remove from heat and add the butter and Parmesan cheese. Stir together and serve immediately.