450 g of cod loin
2 medium onions, finely chopped (200 g)
1/3 cup of olive oil
1 1/2 cups of Arborio rice, preferably
1/4 cup of lemon juice
1/4 cup of chopped parsley
1 1/2 liters of milk
1 pinch of salt or to taste
450 g of cod loin
2 medium onions, finely chopped (200 g)
1/3 cup of olive oil
1 1/2 cups of Arborio rice, preferably
1/4 cup of lemon juice
1/4 cup of chopped parsley
1 1/2 liters of milk
1 pinch of salt or to taste
Cure the cod in cold water sufficient to cover it, and store in the refrigerator for 24 hours, changing the water at least four times to desalinate
Wash it under running water, drain, remove the skin, bones, and cut into 5 cm pieces
In a medium saucepan, fry the onion in olive oil over medium heat until caramelized
Add the rice and cook for 1 minute
Add the cod, lemon juice, parsley, half of the milk, and mix
Cook, stirring occasionally, until the rice absorbs all the liquid
Add the remaining milk and let it simmer until the rice is creamy but still al dente
If necessary, add more milk as the risotto should be creamy in the end
Check the salt
Mix well and serve hot.
