Description: This innovative dish combines the creamy texture of Italian risotto with the rich, salty flavors of Portuguese bacalhau (salt cod). Infused with saffron, garlic, and a touch of citrus, this Mediterranean fusion recipe celebrates the best of both cuisines. Perfect for a sophisticated dinner or a special gathering.
Ingredients:
- For the Risotto:
- 1 cup (200g) Arborio rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup (120ml) white wine
- 4 cups (1 liter) chicken or vegetable stock, kept warm
- A pinch of saffron threads, soaked in 2 tbsp warm water
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Zest of 1 lemon
- For the Bacalhau Topping:
- 200g bacalhau (salt cod), desalted and flaked
- 2 tbsp olive oil
- 1 small red chili, finely chopped
- 1 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
- To Garnish:
- A drizzle of olive oil
- Fresh parsley leaves
- Lemon wedges
Instructions:
- Prepare the Bacalhau Topping:
- Heat olive oil in a skillet over medium heat. Add the flaked bacalhau and cook for 3-4 minutes until lightly golden.
- Stir in the chopped chili, parsley, and lemon juice. Set aside and keep warm.
- Make the Risotto Base:
- In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
- Add the Arborio rice and toast for 2 minutes, stirring constantly. Pour in the white wine and let it evaporate.
- Cook the Risotto:
- Gradually add the warm stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle.
- After about 15 minutes, stir in the saffron and its soaking water. Continue cooking until the rice is creamy and al dente (around 18-20 minutes total).
- Finish the Risotto:
- Remove the risotto from heat and stir in the butter, Parmesan cheese, and lemon zest. Adjust seasoning with salt and pepper if needed.
- Assemble the Dish:
- Serve the risotto in individual bowls. Top each portion with a generous spoonful of the bacalhau mixture.
- Garnish with a drizzle of olive oil, fresh parsley leaves, and a wedge of lemon on the side.
Enjoy your Mediterranean fusion masterpiece, where Italian and Portuguese flavors come together in perfect harmony!
