Today we cook: cod, hazelnuts, "cipolla borettana" (red onions) and the new Cuvée Mountain Apple Juice & Mandarin. Enjoy your meal!
Ingredients for 4 people
320 g short grain rice
320 g cod
100 g hazelnuts
12 small red onions of the "Cipolle borettane" variety
40 g white onion
4 cooked chestnuts
Fresh herbs (rosemary, thyme)
Parmesan cheese, grated
Salt and pepper
Cut the red onions into strips, fry them in a pan with a little butter for a few minutes, then sprinkle with a tablespoon of sugar and let them caramelise.
Pluck the herbs, wash briefly and chop. Peel the pear, cut into cubes and fry it in a pan with a little oil for a few minutes. Add some fresh cream, a small ladle of hot vegetable stock and four chestnuts. Season with salt and pepper, add a little mustard and puree the mixture to a fine cream. Grate the lemon zest, chop the hazelnuts and mix with 2 tablespoons of breadcrumbs. Fillet the cod and remove the skin.
Portion the cod into 50 g pieces and dice the rest. Season the portioned cod with a little oil and a pinch of salt and pepper, then put in the hazelnut crumbs and fry all over in a pan with a little oil. Keep warm. Heat the pear and chestnut cream to about 60°.
Peel and finely chop the white onion. Melt the butter in a saucepan and sauté the onion in it without it turning brown. Add the rice and sauté until it is translucent. Deglaze with a little white wine. When the liquid has boiled away, gradually add the hot vegetable stock. Now add the pear and chestnut cream. Stir constantly. The rice should only be lightly covered with the vegetable stock. 2 minutes before the end of the cooking time, add the diced cod and stir carefully. Season with salt and pepper and remove the pan from the heat. Stir in the hazelnut oil, a tablespoon of Parmesan cheese and leave to rest for 2 minutes, covered. Before serving, place the breaded cod in the middle of the risotto and arrange with the caramelised red onions.
© Risotti senza confini | Marcelina Car - Alan Bay