450 g of cod loin
2 medium onions (200 g), finely chopped
1/3 cup of olive oil (80 ml)
1 1/2 cups of Arborio rice (300 g)
1/4 cup of lemon juice (60 ml)
1/4 cup of chopped parsley
1 1/2 liters of milk
a pinch of salt or to taste
450 g of cod loin
2 medium onions (200 g), finely chopped
1/3 cup of olive oil (80 ml)
1 1/2 cups of Arborio rice (300 g)
1/4 cup of lemon juice (60 ml)
1/4 cup of chopped parsley
1 1/2 liters of milk
a pinch of salt or to taste
Soak the cod in cold water sufficient to cover it and leave it in the refrigerator for 24 hours, changing the water at least four times to desalinate
Lave the cod under running water, drain, remove the skin and bones, and cut it into 5 cm pieces
In a medium pan, fry the onion in olive oil over medium heat until caramelized
Add the rice and cook, stirring constantly, for 1 minute
Add the cod and mix
Add the lemon juice, parsley, and half of the milk
Cook, stirring occasionally, until the rice absorbs all the liquid
Add the remaining milk and cook until the risotto is creamy but still al dente
If necessary, add more milk as the final result should be creamy
Taste and adjust with salt if needed
Mix well and serve immediately
511 calories per serving
