Risotto with salt cod and saffron is a dish that evokes memories of winters spent with the family, when the scent of soaking stockfish filled the house. My grandmother, originally from a small coastal town, often prepared this risotto, using the salt cod that her husband, a fisherman, brought home. It was a simple dish, but full of flavor, a real comfort food that warmed the heart. The secret to a good salt cod risotto lies in the quality of the ingredients. Carnaroli rice, with its high capacity to absorb liquids, is essential to obtain a creamy consistency. The desalted salt cod, with its delicate and slightly salty flavor, goes perfectly with the sweetness of the saffron. The onion, slowly sautéed in extra virgin olive oil, gives the risotto a deep aromatic base. The vegetable broth, prepared with fresh vegetables, adds moisture and flavor. Saffron, with its golden color and unmistakable aroma, gives the risotto a touch of elegance. Finally, butter and fresh chopped parsley complete the dish, adding creaminess and freshness. The preparation with the Thermomix® makes this risotto even simpler and faster. It is important to finely chop the onion to avoid it being too intrusive. During the toasting of the rice, it is essential not to burn it, but simply heat it slightly to enhance its flavor. The addition of the vegetable broth must be gradual, to allow the rice to absorb it slowly and release the starch, creating the typical creaminess of the risotto. The Linkslauf (reverse mode) during cooking is essential to prevent the rice from breaking and becoming sticky. For a vegetarian or vegan version, the salt cod can be replaced with dried porcini mushrooms, previously rehydrated. For an extra touch of flavor, you can add a pinch of chili pepper or a grating of lemon zest. Serve the risotto hot, garnished with a sprinkling of fresh chopped parsley and, if you like, a grind of black pepper. It pairs perfectly with a glass of dry and slightly fruity white wine, such as a Vermentino or a Pinot Grigio. As a side dish, you can serve a simple green salad or grilled vegetables. Salt cod and saffron risotto can be prepared in advance and reheated when serving. Alternatively, it can be stored in the refrigerator for a maximum of two days. To reheat it, add a little vegetable broth and mix gently until the desired consistency is reached.

Creamy Risotto with Salt Cod and Saffron

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Preparation of the salt cod

Preparation of the sauté

Toasting the rice

Cooking the risotto

Addition of saffron

Creaming

Service

Finished cooking? Great! 🎉

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