INGREDIENTS for 6 people:
For Risotto
🥘480 g pearl barley
🥘 Appr. 2L of veggie, chicken or light fish stock (low or no sodium)
🥘 2 cups of fresh or frozen petit peas
🥘60 ml EVOO
🥘250 ml white wine
🥘100 gr cold cubed butter
🥘75 g grated Parmigiano Reggiano
🥘6 slices of prosciutto
🥘Salt to taste
🥘1 leek
🥘3 thyme sprigs
🥘Zest on 1 lemon
🥘Any soft herb (parsley, basil, mint, chive, oregano)
INGREDIENTS FOR COD
🥘1.2 kg of cod fillets
🥘Salt
🥘Between 1/4 and 1/2 cup of grapeseed, avocado, or sunflower oil
METHODS
Have hot stock ready to go.
Cut the prosciutto in strips and fry in a pan with a small amount of oil, until crisp. Drain on paper towel and set aside.
In a wide pan or pot, sauté sliced leek in the EVOO, once soft and translucent add barley and thyme. Cook, while stirring until barley is coated in oil and toasted. Add the wine and stir until evaporated. Add a ladel of stock at a time and stir until evaporated. Keep stirring and add the hot stock until barley is al dente, it will not be as creamy as arborio or carnaroli rice, because barley contains less starch than rice. While barley finishes cooking, start cooking the cod. Heat a non sitck skillet on high heat. Dry fish well on both sides, with paper towel. Season with salt on both sides. Add 2-3 tbs of the grapeseed oil to the pan, and lay fish away from you, skin side (or where skin used to be) down. Do not overcrowd the pan. Cook.fish in batches. Turn heat down to medium-high and let the fish cook for approximately 4-5 minutes depending on the thickness. Once fish is golden brown and it releases from the pan, flip with a fish spatula and cook for another 2-3 minutes. While fish cooks, add peas to barley, more stock, and once stock is absorbed, add the cold butter and Parmigiano and manteca, stir to combine.
Once risotto is ready, plate, top with a piece of cod, seared side up. Top with crispy, crumbled prosciutto, lemon zest and garnish with herbs. Buon Appetito Amici!
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