Cod Risotto Recipe

Fish and seafood should be part of your menu. The cod risotto is not only exquisite, but also delicious! Do it at Easter and end of year events. Check out the recipe tips for another delicious suggestion!

Ingredients

• 2 cups of desalted and shredded cod
• 1 chopped onion
• 4 tablespoons of olive oil
• 2 cups arborio rice (tea)
• 2 vegetable broth cubes
• 6 cups of hot water
• ½ cup dry white wine
• 1 cup chopped palm hearts
• 1 cup grated parmesan cheese

Preparation Mode

1. In a pan, add 2 tablespoons of olive oil and fry the cod and onion until golden.
2. Remove with a slotted spoon and set aside.
3. Dissolve the vegetable broth in the water.
4. In the same pan in which you fried the cod, over high heat, add the remaining olive oil and fry the rice for 5 minutes, stirring well.
5. Add the wine and let it cook until it evaporates.
6. Add the dissolved vegetable broth, ladle by ladle, stirring constantly until it is al dente.
7. Add the reserved cod, parmesan, hearts of palm, mix and turn off the heat.
8. Serve immediately.

Mom Tips

Approximate yield of 4 servings.

If you prefer, you can add vegetables of your choice to the risotto.

See also Auntie’s risotto recipe.