Risotto is one of those meals that gets a bad wrap in terms of home cooking. Supposedly it's difficult to get right, but like other notorious tricky eats such as choux pastry and hollandaise sauce, it's incredibly simple once you get the hang of. This dish comes together quickly, so I recommend having all your ingredients (mise en place) ready in advance. Try and get fresh cod from a fish monger. This also works well with Monkfish. The measurements below serve two, any tips on getting the kids to eat fish are always welcome!
For the risotto -
- knob of butter
- 2 shallots, finely diced
- 2 large leeks, finely sliced (white and light green parts only)
- 200g Carnaroli or Arborio rice
- glass of dry white wine
- 1 pint hot chicken stock
- handful parmesan cheese
- salt and pepper to taste
For the fish -
- 2 thick loins of cod, skinned and bones pin-picked
- 1/2 link of chorizo, skinned and cubed
- olive oil
- salt and pepper
Season fish with salt and pepper, set aside while you prepare the risotto.
Saute the shallots with the butter in a medium saucepan over a medium-low heat until soft. Add the leeks and cook for a few minutes until leeks begin to soften. Add rice and stir to coat well. Cook for a minute, stirring frequently.
Add the wine and allow to cook off before adding a ladle of stock. Allow to cook down and repeat. Continue until the rice is just under al-dente. Remove from heat and stir in the parmesan and another knob of butter if you like.
While you're cooking the risotto, heat a frying pan and render the chorizo. You want it to be relatively crispy but not burnt. Remove with a slotted spoon and set aside.
Add a little olive oil to the rendered chorizo fat and sear your cod. Cook for 3-5 minutes per side until firm to the touch and just cooked through.
To plate, serve a scoop of risotto, top with the cod, sprinkle with chorizo and drizzle with some of the chorizo oil.
Linking up to: Recipe Sharing Monday,