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cod risotto
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Codfish flakes, desalted and cooked300 g
- Arborio rice2 cup
- Vegetable broth2 l
- Dry white wine150 ml
- Diced medium onion1 unit(s)
- Garlic Clove2 unit(s)
- Diced tomatoes1 unit(s)
- Grated Parmesan Cheese100 g
- Olive oil to taste
- Butter1 dessert spoon
- Green smell to taste
- Pepper to taste
- In a heated frying pan with olive oil, brown half the onion, garlic and cod chips and reserve.
- In the same skillet, brown the other half of the onion with butter. Sauté the arboreal rice, add the wine and after it has evaporated, add the broth and stir constantly.
- When the rice is close to reaching al dente, add the cod to finish cooking the rice and add more flavor.
- When you get to the point, finish with the tomato, pepper, parmesan cheese and green smell.
- Taste and add salt if necessary.
- Drizzle with a drizzle of olive oil and serve.
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