Risotto with cod fillet and ricotta parsley sauce

Cod Fillet Risotto with Ricotta and Parsley Sauce

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Risotto is a classic dish that embodies culinary artistry, combining simple ingredients with cooking techniques to achieve a refined and satisfying result. This cod fillet risotto with ricotta and parsley sauce is a perfect choice for family dinners or special occasions. With its rich flavor and creamy texture, this dish will delight even the most discerning foodies.

Ingredients

- 200 g Arborio rice (ideal for risotto)
- 50 g dried chanterelles (or other mushrooms)
- 1 medium onion
- 1 carrot
- 5 tablespoons olive oil
- 1 cube of butter
- Strained broth (vegetable or chicken) – about 1 liter
- 500 g cod fillet
- 400 ml milk
- 1 bunch of fresh parsley
- 2 crushed garlic cloves
- 2 tablespoons flour
- 100 g ricotta
- Oregano (to taste)
- A pinch of salt

Preparation

1. Prepare the ingredients:
Start by peeling the onion and carrot. Dice the onion finely for even browning, and grate the carrot on a small grater for better integration into the risotto. Ensure the chanterelles are clean and ready to use. If they are dried, soak them in a bowl of warm water for about 15-20 minutes to rehydrate.

2. Cook the risotto:
In a large skillet, add the olive oil and heat it over medium heat. Add the onion and carrot and sauté for 3-4 minutes until they become translucent. This step is essential to reveal the natural flavors of the vegetables.

3. Add the rice:
Rinse the Arborio rice under cold running water to remove excess starch. Arborio rice is ideal for risotto due to its high starch content, which helps create a creamy texture. Add the rice to the skillet and stir for 1-2 minutes until it becomes slightly translucent.

4. Wine and broth:
Pour a little wine (about 100 ml) over the rice and let it absorb while stirring constantly. This step will add a deep flavor to the risotto. Once the wine has evaporated, start adding the broth, one ladle at a time, stirring continuously. Wait for the rice to absorb the liquid before adding more.

5. Add the chanterelles:
After about 10 minutes of cooking the risotto, add the rehydrated chanterelles (or your preferred mushrooms) and continue adding broth until the rice is cooked al dente, which takes about 18-20 minutes in total.

6. Finish the risotto:
Once the rice is cooked, remove the skillet from the heat and add the cube of butter. Stir vigorously to incorporate the butter, which will make the risotto creamier and richer. Taste and add salt if necessary.

Preparing the Ricotta and Parsley Sauce

7. Cook the fish:
In a separate skillet, preheat a stovetop grill. Season the cod fillet with salt and a little olive oil, then grill for 3-4 minutes on each side until fully cooked and lightly browned.

8. Prepare the sauce:
In a small saucepan, melt a cube of butter over low heat. Add the two crushed garlic cloves and let them release their aroma for 1-2 minutes, being careful not to burn them. Add the flour, stirring continuously to form a light golden roux.

9. Add the milk:
Gradually pour in the milk, stirring continuously to avoid lumps. Once the sauce becomes creamy, add the chopped parsley and oregano, mixing well. Finally, incorporate the ricotta for a velvety texture and rich flavor. Remove from heat and let it cool slightly.

Serving

10. Plate assembly:
On each plate, place a few spoonfuls of risotto, carefully lay the cod fillet on top, and alongside, add 2 tablespoons of the creamy ricotta and parsley sauce. You can garnish with a few fresh parsley leaves for a more attractive presentation.

Serving Suggestions

The cod fillet risotto with ricotta sauce is perfect served alongside a fresh green salad or a tomato salad with basil. A bottle of dry white wine will complement the flavors of this dish beautifully.

Variations

If you're looking for variations, you can replace the cod fillet with another white fish, such as sea bream or tilapia. You can also add vegetables like asparagus or peas for an extra splash of color and nutrients.

Nutritional Information

This recipe provides a balanced meal, rich in protein from the fish and ricotta, as well as carbohydrates from the rice. The calories per serving are approximately 500-600, depending on the exact quantities and type of broth used.

Frequently Asked Questions

- Can I use regular rice instead of Arborio rice?
While traditional risotto is made with Arborio rice for its specific texture, you can use regular rice, but the result will not be as creamy.

- How can I make the risotto faster?
You can prepare a batch of risotto in advance and reheat it before serving. Add a little broth or water to restore the consistency.

- What other mushrooms can I use?
Champignon or shiitake mushrooms are excellent in this recipe, each bringing a distinct flavor.

This cod fillet risotto with ricotta and parsley sauce is more than just a recipe; it’s a culinary experience that brings joy and warmth to every meal. So don’t hesitate to start cooking and savor each moment!