Codfish Risotto With CorianderO Meu Tempero
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
- 1Cook the cod in 1.5 liters of salted water, coriander seeds, pepper, fresh coriander and olive oil.
- 2Remove the skin and bones from cooked cod. Shred.
- 3Reserve about 1 liter of cooking water (passed through a strainer to remove the coriander seeds and pepper). Keep warm.
- 4Sauté the onion in olive oil until translucent.
- 5Add the rice and stir for 1 minute.
- 6Add 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.
- 7It may not be necessary to use all the cooking water.
- 8Halfway through cooking, add the cod and coriander.
- 9Once cooked remove from heat and add the butter and Parmesan cheese. Stir together and serve immediately.