With these constant rains and cooler temperatures, of course I had to make a Tomato Risotto with Cod Chips. And guess what, it fit like a glove because it was so delicious and with a really cool presentation.
Look at the beautiful color of this risotto and it is very simple to prepare and with Riberalves cod it is even easier, as it is ready to use.
Ingredients for cod
– 1kg Riberalves cod loin
– 1/2 cup of olive oil
Defrost the cod, place it in an ovenproof dish and drizzle with olive oil and place in a medium oven for 40 minutes, then, using a fork, separate the cod into chips, discarding the skin and bones and set aside.
For the risotto:
- 1 tablespoon crushed garlic
- 3 tablespoons of olive oil
- 1 cup rice suitable for risotto
- 1 can of chopped peeled tomatoes
- 1.5 liters of vegetable broth (but it can be homemade or industrialized)
Sauté the onion in olive oil, add the garlic and, before it turns golden, add the tomato (also use the liquid). Sauté and when it starts to boil add the rice, mixing everything, then add 1 ladle of vegetable broth, which must be heated and keep the mixture on low heat, stirring constantly until the liquid almost dries.
Repeat the operation until the rice is soft and the tomato has dissolved (you may have some vegetable broth left over, but don’t worry about using it all). Adjust the salt if necessary.
Finally, when serving, scatter the cod chips, basil leaves and drizzle with olive oil.
Difficulty level: easy
Preparation time: 45 minutes
Yield: 4 servings
This is another recipe from the “Hoje é Dia de Bacalhau” project, of which I am very proud to be the tutor, so please support it!
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