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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

with fish with lactose high in iron

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon and cod risotto

A first course of fish suitable to impress its guests: it is the Risotto with lemon and salt cod!

Lemon and cod risotto step 1

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!

Lemon and cod risotto step 2

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.

Lemon and cod risotto step 3

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.

Lemon and cod risotto step 4

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.

Lemon and cod risotto step 5

step 5

Halfway through cooking, add the cod bites and the filtered juice of half a lemon.

Lemon and cod risotto step 6

step 6

Stir to blend the flavors.

Lemon and cod risotto step 7

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.

Lemon and cod risotto step 8

step 8

Garnish with a sprinkling of chopped fresh parsley and a pinch of pepper. Serve!

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