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Lemon and cod risotto
ingredients
servings
4
Rice
320 oz
Salted codfish
350 oz
Onions
1 unit
Extra virgin olive oil
to taste
Vegetable broth
1 fl oz
Salt
to taste
Lemon juice
1 spoon
Grated lemon peel
1 teaspoon
Butter
1 knob
Parsley
1 sprig
Pepper
to taste
first courses from Italy - Puglia
Lemon and cod risotto
Lemon and cod risotto
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course of fish suitable to impress its guests: it is the Risotto with lemon and salt cod!
preparation
step 1
If you have purchased salt cod still in salt, soak it for about 2 days, changing water every 12 hours, rubbing and removing excess salt. When it is ready you can start preparing the Risotto!
step 2
To make the Risotto with lemon and salt cod, you must first of all stir the cod: cook for 20 minutes the steamed fish (or boil it normally), then clean it by removing the skin and the bones and roughly cut the pulp.
step 3
Now, finely chop the onion and brown it in a pan with the extra virgin olive oil, add the rice and let it toast a few minutes, then add a few ladles of vegetable stock.
step 4
Cook everything over a moderate flame respecting the cooking time of the rice, adding occasionally more broth if the rice should dry out too much.
step 5
Halfway through cooking, add the cod bites and the filtered juice of half a lemon.
step 6
Stir to blend the flavors.
step 7
When the rice is cooked, stir in a knob of butter. Then let it rest for a couple of minutes and transfer to the serving dish.
step 8
Garnish with a sprinkling of chopped fresh parsley and a pinch of pepper. Serve!
