Sun dried tomato & Parmesan risotto with crispy Mediterranean cod.

When lockdown was first announced I, like most people, rushed to the grocery to try and stock up the best I could. Unfortunately, the rice and pasta aisles were already ransacked and resembled the aftermath of the Tasmanian devil but I did find a nice stash of arborio (risotto) rice so I basket ball shot 3 packs into my cart and happily skipped to check out.

Risotto is a dish that seems daunting to new cooks but I assure you it is pretty much fool proof. All you have to keep in mind is gently stir, stir, stir and keep enough liquid at hand to pour in in small increments till the rice is soft. That’s it! Alright, follow my recipe below and make it your own. I usually like to use up ingredients that are about to expire which can create some pretty interesting but delightful results. Happy stirring!

Prep time 5 mins, Cook time 35 mins, Serves 2-4

Ingredients:

1 Tbsp oil

1 medium onion, chopped

3 cloves garlic, minced

3/4 c. (170g) arborio rice

3 1/2 c (800ml) stock of choice + extra water

STIR IN FLAVOR IDEAS

3 Tbsp of whatever you choose (up to 2 choices):

Tomato paste, sun dried tomato paste, cream, cream cheese, creme fraiche, butter, lemon juice, pesto, crumbled blue cheese, grated Parmesan, fresh chopped herbs…etc

ADD IN INGREDIENT IDEAS

1/2 c. of whatever chopped ingredients you choose (up to 2 choices):

Sautéed mushrooms, artichoke hearts, smoked salmon, grilled salmon, chicken, baby shrimp, short rib, pulled pork, grilled zucchini, cooked broccoli, cooked pumpkin, frozen peas, roasted red pepper, cooked kale or spinach, asparagus, grilled onion…etc

Instructions:

1/ In a large nonstick frying pan, heat the oil over medium heat then add the onion and cook till soft. Add the garlic and cook a further 1 minute.

2/ Add all the arborio rice to the pan and sauté for 1 minute while stirring. Pour in about a cup (230ml) of the stock and stir. Keep stirring gently till liquid almost fully evaporates then add about a cup more stock and continue to stir, making sure to scrape the bottom to keep risotto from burning. Repeat adding stock and stirring till rice is soft. This will take about 25 minutes so be patient! Alternate stirring arms if need be.💪🏾

3/ Once rice is soft, aka edible, reduce heat to low and stir in your flavors of choice then your add-ins. Add more stock or water if the risotto starts to dry up. Cook for 1 last minute then serve!

Stirring in some frozen peas, smoked salmon and cream cheese.

I like to top with fresh arugula and lemon.

Make a Risotto, Any Risotto!