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Cod risotto with olive tapenade, cherry tomatoes, basil and cashews
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
1 servings
Eloisa
@ilrisodilola- Ingredients
- Recipe
- Cod desalted in flakes90 g
- Olive tapenade30 g
- cherry tomato20 g
- Basil to taste
- cashew nuts to taste
- Rice90 g
- White wine20 ml
- Vegetable broth250 ml
- Butter2 tablespoon
- Prepare the broth with fresh vegetables. Suggestion: zucchini, carrots, onions, garlic, celery, parsley, rosemary and peppercorns. Add 1 liter of water and cook for 30 minutes.
- Start preparing the rice. In a pan, melt a spoon of butter and add the rice. Fry until the beans are translucent and the smell of starch is in the air. Add the white wine and stir until it evaporates. Start hydrating the beans with the vegetable broth. Add a ladle at a time and stir constantly so that the starch is released, giving the dish creaminess. Continue this process until the time indicated on the rice package - around 15 minutes. Halfway through this process, add the cod flakes. When al dente, turn off the heat and add the butter. Adjust salt and pepper and keep the pan closed for 2 minutes so that all the flavors are incorporated.
- sell Place the risotto with the cod, add the olive tapenade, cherry tomatoes, basil and crushed cashews.
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