Ingredients
- 4 tablespoons Delimondo Bacalao a la Vizcaina
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 cups Arborio rice
- 2 tablespoons white wine
- 3 cups fish stock
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ¼ cup all purpose cream
- ½ cup spinach
- 1/3 cup freshly grated parmesan cheese
- Salt and freshly ground pepper to taste
- 2 sprigs parsley, to garnish
Directions
- Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
- In a thick bottom pan, heat half of the butter. Add olive oil and maintain medium heat.
- Add the onions until translucent. Stir in garlic and make sure that it does not burn.
- Add arborio rice, stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute' for another minute or two, until there is slightly nutty aroma. Do not let the rice turn brown.
- Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining stock, 1/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next. Repeat the process until you achieve a creamy texture (about 15 minutes)
- Add lemon juice, lemon zest, all purpose cream, Delimondo Bacalao a la Vizcaina and the spinach.
- Cook for another 3-4 minutes.
- Remove pot from heat.
- Stir in reserved remaining butter, pepper, and cheese.
- Divide risotto between hot bowls, garnish with a sprig of flat parsley. Serve hot.
