Learn how to make a cod risotto with saffron and Parmesan

If there is one thing that fascinates me in the kitchen, it is when a dish can be both elegant and uncomplicated. No ingredients that are difficult to find or techniques that require years of study.

This is exactly the proposal of my project Sophisticatedly simple kitchen : Flavor -filled dishes with a starry restaurant, but anyone can prepare without sweating cold.

And today, ladies and gentlemen, I bring a dish that translates this concept like no other: Cod risotto with Spanish saffron and Parmesan . It looks like chef creation, right? But believe me, just follow the step by step and you will serve this wonder.

The risotto already has that texture that embraces the soul, and when he finds the cod – which, we face, is king in the world of fish – raises everything to another level. Now, if cod is the star, Spanish saffron is that ingredient that comes to give a touch of class. It brings a unique perfume, a mesmerizing gold color and a sophistication that makes anyone think, “Wow, this is chic!”

And of course, we can’t forget the caramelized onion – because Contrast of flavors is everything in this life . The sweet onion balances the salty of fish and Parmesan, leaving each bite interesting, like a gastronomic plot twist.

The idea here is not to get you hostage to the stove for hours or to need secret skills inherited from a grandmother. The recipe has three simple steps : Caramelize the onion (which is practically a magic trick with butter and patience), cooking the cod on the broth itself (guaranteed flavor effortlessly), and the risotto – just move, add broth and follow the flow. In the end, the creaminess comes as a reward .

So if you want to impress at a dinner, this risotto is the right choice. Elegant? Yes. Sophisticated? For sure. Difficult? Not at all.

Now just open a good white wine, call who you like and enjoy this gastronomic experience. Because eating well should never be complicated. Bon APPECITT!

Cod risotto with Spanish saffron and Parmesan

Performance: 4 portions

Ingredients

For the caramelized onion:

• 2 onions cut in thin moon;
• 1 teaspoon brown sugar;
• 1 tablespoon of soyus;
• 1 tablespoon of unsalted butter;
• 2 tablespoons of olive oil;
• A pinch of salt.

For cod:

• 2 cod slices;
• 1 liter of vegetable broth (homemade or ready) – this same broth will be used in risotto.

For the risotto:

• 1 ½ cup of tree rice;
• 2 chopped garlic cloves;
• 2 tablespoons of extra virgin olive oil;
• 1 tablespoon of butter;
• 1 chopped onion;
• 1 cup of dry white wine;
• 1 teaspoon of Spanish turmeric pistils;
• 1/3 cup grated Parmesan cheese;
• 1/3 cup chopped parsley.

Mode of preparation

For caramelized onions:

• Place the onion slices in a bowl, sprinkle salt and brown sugar and mix;
• Heat a skillet with butter and olive oil;
• Add the onions and cook over medium-low heat, stirring occasionally so as not to burn;
• When the onions begin to brown, add the shoyu and mix well;
• Keep cooking until they are very caramelized. Reserve.

For cod:

• Heat the vegetable broth in a pan and add the already desalted codfish;
• Cook for 5 to 7 minutes;
• Remove the cod from the broth and set aside the liquid to the risotto;
• Play the slips roughly and set aside.

For the risotto:

• Shop the turmeric pistils in a little hot water and set aside;
• In a heated pan, add olive oil and butter;
• Add onion, garlic and a pinch of salt. Sauté over medium-low heat until slightly translucent;
• Add the tree rice and mix well, sautéing for about 3 minutes;
• Adjust the salt and add the dry white wine. Let it reduce until almost dry;
• Add hydrated turmeric with your water and mix well;
• Start adding the broth of cod cooking, shell by shell, constantly stirring to release rice starch;
• Keep stirring and adding broth until rice reaches a creamy texture and al dente;
• When close to the end, add the shredded cod and mix well;
• Finish with the grated Parmesan, stirring until the risotto becomes creamy and homogeneous.

*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomy.

About Chef Felipe Caputo

From Belo Horizonte to the World, Felipe Caputo is a chef, a gastronomy teacher aimed at non -professional audiences and creator of content specializing in daily gastronomy. It also organizes and develops interactive experiences for major brands, as well as teaches in fairs and executives, and has developed the sophisticated cuisine method, in which it keeps a YouTube channel.

Find out where to have a neat breakfast in Lima, Peru

The Post Learn how to make a cod risotto with turmeric and Parmesan Appeared First on CNN Brazil V&G.

Source: CNN Brasil