When I was volunteering in an organic farm, all volunteers take turns to cook. Among all there is an italian volunteer who cooks a very nice risotto. He shares me the secret is in mozzarella, which makes the risotto more creamy!
Ingredients:
160g Risotto rice
1 Medium size onion
2 cloves Garlic
70ml White wine
6 pieces Sun-dried tomato in oil
500ml Hot water / stock
15g Butter
2-3 tbsp Grated Parmesan cheese
50g Mozzarella cheese
350g Cod
1tsp Olive Oil
15g Butter
Method:
1. Finely chop onion, garlic, sun-dried tomatoes. Cut Mozzarella into small dices
2. heat the pan. Splash 2 tsp oil of sun dried tomato onto the pan. pan fry onion and garlic until golden, about 5 minutes.
3. add the rice and 5/6 chopped sun-dried tomatoes and stir fry for another 5 minutes. Add white wine.
4. When white wine is evaporated, add 1/3 of water/stock. When is water is absorbed, add 1/3 more. Repeat the same process until the rice is cooked. about 20 minutes (a bit longer if you prefer well-cooked rice)
5. Put the pan out of stove. Add butter, Parmesan cheese and mozzarella cheese in the pan. Stir once and let it rest for 30 seconds. Stir well and serve on plate.
6. Season the cod with salt and pepper
7. Heat the pan until it starts to smoke. Add a bit of olive oil. Place in the cod. Pan sear for ~1min then turn over.
8. Add in the butter to the pan. When butter is melted, spoon the butter on top side to accelerate the cooking and butter gives nutty flavor to fish. Cook for another min. place the fish on top of risotto and garnish with sun dried tomatoes
Bonus:
1. Other than cod fish, other white fish, or scallops matches well with tomato risotto as well
2. Start pan sear the cod while cooking the rice, so both could be ready almost the same time.
Other uses of main ingredients:
1. White wine - try our
mussels in white wine , or simply drink them while enjoying the risotto!
2. Sun-dried tomatoes - Add into any green salad for deep flavor
Photo reference:
1. Finely chop onion, garlic, sun-dried tomatoes. Cut Mozzarella into small dices
2. heat the pan. Splash 2 tsp oil of sun dried tomato onto the pan. pan fry onion and garlic until golden, about 5 minutes.
3. add the rice and 5/6 chopped sun-dried tomatoes and stir fry for another 5 minutes.
Add white wine.
4. When white wine is evaporated, add 1/3 of water/stock. When is water is absorbed, add 1/3 more. Repeat the same process until the rice is cooked. about 20 minutes (a bit longer if you prefer well-cooked rice)
5. Add butter, Parmesan cheese and mozzarella cheese in the pan. Stir once and let it rest for 30 seconds. Stir well and serve on plate.
