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Risotto is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer for ca 25 minutes while stirring constantly, it might be called tedious but hardly labor intensive. It also has the advantage of being the perfect dish for a dinner party if done by the “restaurant method” – cooking the risotto about 2/3’s and then cooling off, later finishing the cooking process for just a few more minutes right before service time. (That’s how you get your risotto served on time in restaurants, otherwise too much time would pass from the time you order to the time you get served). Just remember to have the texture of your risotto slightly more liquid when you remove it from the stove top then you actually prefer the risotto when eating it, since the rice will continue to cook and absorb liquid between the time you stop cooking and the time you’ll have your first spoonful.
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Bon Appetit ! Life is Good !
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Steamed Cod Filet With Red Beet Risotto And Peas
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Steamed Cod Filet With Red Beet Risotto And Peas
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Bella say’s : Let’s dig in…
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Preparation :
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season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate to slowly cook through
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simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets
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set diced beets aside, return beet stock to a simmer, season with garlic paste and cayenne pepper
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saute onions and garlic paste in butter
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add arborio rice and saute another minute
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add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring
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almost……..
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when rice is almost al dente, add the diced beets and heavy cream, simmer while stirring until rice is al dente
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add blanched green peas to the poaching liquid of the fish, cover again, let heat through for another minute
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add parmigiano-reggiano to the risotto, check / adjust seasoning
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plate risotto
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top risotto with steamed cod
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top cod with green peas
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Steamed Cod Filet With Red Beet Risotto And Peas
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Steamed Cod Filet With Red Beet Risotto And Peas
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I hate beats, but I might like this.. Chefs are not supposed to hate anything but beats. If you made me want them..
I had to look.
Chef John
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John try this recipe and you’ll be converted 🙂 Cheers
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