Monday, April 26, 2010

Vegetable Risotto w/ White Fish

Risotto is an amazingly delicious rice dish. It is very labor-intensive, but since learning how to make it a few years back, I've never made traditional rice again. It is so versatile. Simply add your favorite vegetables to a batch of arborio rice for a fantastic risotto primavera. Add chorizo and create a wonderful Italian-Mexican fusion. The possibilities are endless. I have one secret when making risotto... turmeric! I add a dash of turmeric (1/4 tsp. or so for 1 C. of rice) to the rice to give it a bright yellow color. This yellow coloration on the rice really lets the colors of the vegetables and other ingredients pop off the plate. Each individual ingredient has a chance to stand out visually. Give it a try next time you make risotto.


1/4 C. Olive Oil
1 Small Onion, diced
2 Cloves Garlic, minced
1 lb. Asparagus
1/2 lb. Shiitake Mushrooms
1 Pt. Cherry Tomatoes, halved
1 C. Arborio Rice
1 Qt. Vegetable Stock
2 lb. Cod Fish Fillet
2 oz wt. Fresh Dill
Blanche the asparagus for 90 seconds, shock in ice water, and hold in the fridge. Bring the vegetable stock to a simmer in a separate sauce pan. Heat the oil in a saute pan and saute the onion, garlic, and rice over medium high heat. When the rice has browned, add a ladle of stock to the pan and stir. Cook until all the liquid has been absorbed, then add another ladle of stock. [Risotto should be stirred constantly, adding small batches of stock will release starch and cause the rice to thicken.] Continue adding stock, in small batches, until the rice takes on a creamy consistency and binds together.
Add the asparagus to the risotto and heat, about 3 minutes. Add the tomatoes and cook, about 3 minutes. Add the mushrooms

In a separate pan, season and sear the Cod fish on each side until cooked.

Once the fish is ready, cut it into small pieces and toss it into the risotto while plating the dish.Sprinkle with a fresh dill

No comments: