Saffron Cod Risotto

Ingredients:

10g, Onions chopped finely

50g Carnaroli Rice

20g Extra virgin olive oil

30g White wine

300ml Vegetables stock

1g Saffron

50g, sliced Asparagus

80g, Cod, cut into cubes of 1cm

30g Parmesan Cheese

20g Butter

Salt & pepper to taste

Method:

In a hot pan, saute onions and rice with extra virgin olive oil for couple of minutes.
Once well tossed, add the wine and let it evaporate.
Add the hot vegetable stock, one ladle at time, and cook for about 15 minutes.
Add the saffron and cook for couple of minutes more.
Add the asparagus, and then the cod, and cook for 2 minutes.
Remove from heat, add Parmesan cheese, butter, and “mantecare” (mix) until a creamy texture has been obtain
Season with salt and pepper to taste.

Chef’s Tips:

Green peas and zucchini could be added to this recipes to enhance the flavour.
When cooking risotto, the quality of the stock is essential to obtain a good dish.
Use fish stock for seafood risotto, meat stock for meat risotto, and vegetables risotto for the rest.

This recipe is sponsored by: