Ingredient and Portion
Bacalhau Risotto with Wild Mushrooms 野菌馬介休意大利飯
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Fish works great in a risotto. Paired with rice, the fish becomes deliciously flaky and delicate. This variation on the classic Italian rice dish uses Portugal’s beloved bacalhau (salted cod) and three kinds of wild mushrooms—porcini, morels and shitake. I use Parmesan cheese. I feel it cannot be a true risotto if you don’t used this wonderful cheese, which in Italy is rightly considered a symbol of culture and civilization. Be civilized: use Parmesan!
(serves four)
6 tablespoons olive oil
320g Italian arborio rice
120ml dry white wine
940ml fish stock
200g mixed fresh wild mushrooms (porcini, morels and shitake)
200g salt cod (bacalhau)
50g shallots
10g parsley
10g garlic
230ml cream
50g Parmesan cheese
2pcs bay leaf
2 sprigs thyme
Seasoning to taste
6 tablespoons olive oil
320g Italian arborio rice
120ml dry white wine
940ml fish stock
200g mixed fresh wild mushrooms (porcini, morels and shitake)
200g salt cod (bacalhau)
50g shallots
10g parsley
10g garlic
230ml cream
50g Parmesan cheese
2pcs bay leaf
2 sprigs thyme
Seasoning to taste
Method
1. To loosen up the meat and dissolve any large chunks of rock salt, soak the bacalhau in ice water for 24 hours. When the cod is ready, pick out large flakes of fish and steam them for 15 minutes.
2. Heat the olive oil in a heavy saucepan. Add the chopped shallots, bay leaf and thyme.
3. Then add the rice and stir well. Add the mushrooms, stir again and add the white wine.
4. Stir well until the wine evaporates, and then add the fish stock.
5. Bring to a boil. Continue to add fish stock and cook until the rice is al dente—firm to the bite.
6. Add the bacalhau and mix well.
7. Take the risotto off the heat. Remove and discard the bay leaf and thyme.
8. Mix in the cream and cheese and finish with a mix of chopped parsley and garlic.
9. Decorate with Parmesan shavings.
2. Heat the olive oil in a heavy saucepan. Add the chopped shallots, bay leaf and thyme.
3. Then add the rice and stir well. Add the mushrooms, stir again and add the white wine.
4. Stir well until the wine evaporates, and then add the fish stock.
5. Bring to a boil. Continue to add fish stock and cook until the rice is al dente—firm to the bite.
6. Add the bacalhau and mix well.
7. Take the risotto off the heat. Remove and discard the bay leaf and thyme.
8. Mix in the cream and cheese and finish with a mix of chopped parsley and garlic.
9. Decorate with Parmesan shavings.
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