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cod risotto


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Tempo de preparo

50 min(s)


4 servings

Camila Tavaris

  • Ingredients
  • Recipe
  • De-salted cod chips2 cup
  • Leek1 unit(s)
  • Onion1 unit(s)
  • White wine1 cup
  • Salt1 tablespoon
  • Black pepper1 coffee spoon
  • Leek stalk1 cup
  • Butter3 tablespoon
  • Parmesan1 cup
  • Oil200 ml
  • Wheat Flour100 g
  • Arborio rice200 g
  • Vegetable broth1 l
  1. Cut the leek into slices and reserve the leaves for the leek crispim, set aside. In a pan add 2 tablespoons of butter and sauté the onion until translucent, add salt and black pepper and then add the arborio rice
  2. add half of the white wine and stir for approximately 5 minutes add the other half of the wine and keep stirring for another 5 minutes, add the leek and cod chips then add the hot vegetable broth little by little and never stopping stirring, until the grains are al dente.
  3. Finally add the grated parmesan, stir until melted. Turn off the heat and add a spoonful of butter.
  4. Cut the leaves into very thin strips, then coat with wheat flour, remove excess flour and set aside. In a pan add the oil and fry submerged in the oil, remove and let it drain on a paper towel.

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