Risotto with cod & mussels
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 35 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the risotto:
- 1 packet foodhaus Atlantic cod fillet 1100g
- 2 tbsp Chorio extra virgin olive oil
- 3 tbsp Ardo shallot 250g
- 1 glass of Kyperunda Petritis white wine
- 1 tsp Maldon sea salt
- 1 glass of Arborio rice*
- ½ tsp Maldon ground pepper
- 2 1/2 glasses of water
- 1 cube of vegetable stock
- 1 glass of Ardo peas 1kg
- 4 slices Vero vegetable cheese 200g sliced vegetarian cheese cut into small pieces
- 1 tbsp Chorio Soft margarine with olive oil 225g
- Ingredients for the mussels:
- 1 tbsp Chorio extra virgin olive oil
- 1 tbsp Ardo shallot 250g
- 500g foodhaus whole mussels 30/40 1kg
- 1 tbsp Ardo diced red chilli 250g
- 1/2 tsp Maldon sea salt
- 1/3 tsp Maldon ground pepper
- 1 glass of Kyperunda Petritis white wine
METHOD
1. Thaw the cod fillet properly and cut it into small pieces of about 3 -4 cm, season with salt and pepper and mix. In a frying pan, add a tablespoon of olive oil and fry the cod fillets for 2-3 minutes on each side.
2. Remove the fillets from the pan, add the remaining olive oil and the shallot and cook over medium heat until soft.
3. Add the rice and continue cooking for 2-3 minutes. Add the broth, white wine, salt and pepper and stir constantly. Cook for 2-3 minutes until the rice absorbs the wine.
4. Meanwhile, in a pan, add the olive oil and sauté the shallot with the mussels and chili for 2-3 minutes. Season with salt and pepper and add the wine.
5. Cover the pan and cook for 4-5 minutes. Set aside until ready to prepare the risotto.
6. Add one glass of water and stir regularly. When the water is absorbed, add the rest of the water and continue cooking. Just before the end, add the peas, cheese, butter, stir and top with the cod fillets.
7. Cook for two minutes and serve with the mussels on top.
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