Doesn’t this risotto have a great color? I had some carrots, some fish stock, and some canned tomatoes I needed to use up, and thus this risotto was born. The cod was a nice addition that I bought especially for the dish. The flavor combination of carrot with lemon and cod works well, although it doesn’t have a pronounced carrot taste if that is what you’re looking for. I’d say adding the tomatoes is optional. It deepens the color and adds some umami, but is not really necessary. I used it because it needed to be used up. The cod is cooked in the hot risotto while it rests. That way, the cod is tender and juicy instead of dry and flaky. The carrots are steamed above the fish stock, so any flavor leaking from the carrots will end up in the risotto anyway. Here’s what I did…
130 grams (2/3 cups) risotto rice, such as arborio
700 ml (3 cups) homemade fish stock
80 ml (1/3 cup) dry white wine
400 grams (.9 lbs) carrots, peeled
120 ml (1/2 cup) canned tomatoes, pureed in the food processor (optional)
zest and juice of 1/2 lemon
300 grams (.66 lb) cod fillet
salt and freshly ground white pepper
3 Tbsp butter
1 Tbsp minced fresh flat leaf parsley
1 tsp sugar
Keep adding more stock and keep stirring until the rice is cooked al dente, about 18 minutes.
Spicy Sweet & Sour Pork Belly and Cauliflower is bursting with flavor. It starts with pork belly cubes cooked sous-vide with 5-spice. (You can also prepare this without a sous-vide cooker, though.) The pork is then deep fried briefly to crisp it up. The juices from the pork belly are used to create a darkly flavored sweet & sour sauce that is bursting with flavor from sambal oelek, fresh ginger, and caramelized onions. This sauce pairs well with the juicy tender pork belly. As a contrast to the deep dark flavors of the sauce, atjar-inspired spicy sweet & sour cauliflower that is equally bursting with flavor, but in a different fresher way. Served with some rice, this was one great meal! I have made this dish more often, and it has always been a success.