Risotto with salted cod, borage, and chard
Risotto’s hero is rice. A dish that originated in the north of Italy, it now appears on menus across the country. It’s a plate where the humble grain shines, supported by a chorus of flavors. In this recipe, a salted cod risotto is paired with two nourishing greens: borage and chard. Ready to cook? Let’s begin.
Cod risotto ingredients
- 1 kilo borage
- 1 kilo chard leaves
- 1/2 kilo bomba rice
- 1/2 kilo unsalted cod bones and skin
- saffron
- 1 soaked pepper
- 1 glass white wine
- olive oil
- 2 garlic cloves
- 2 carrots
- 1 leek
- 2 onions
- bay leaf
- salt
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How to prepare cod risotto
- First, prepare the cod stock. Wash the vegetables well and simmer the cod bones and skin with the onions, carrots, leeks, and bay leaves. Let everything cook slowly for about 20 minutes, then set the stock aside.
- Clean the borage and steam it, if possible, to enhance its sweetness and aroma.
- Continue with the rice. In a saucepan, add finely chopped onion with the ñora pepper and minced garlic.
- When the aromatics turn golden, stir in the rice and season lightly with salt.
- Once the rice is glossy and translucent at the edges, pour in the smoked cod stock and white wine, using a ratio that leaves a little more liquid than the rice itself.
- Bring to a simmer and maintain a gentle boil for about 20 minutes, stirring as needed to release the starches.
- In the final five minutes, fold in the minced cod and pre-cooked borage, letting their flavors mingle with the rice.
The result is a comforting cod risotto that can surprise guests with its depth and brightness. The balance of sea salt, green vegetables, and aromatic rice creates a dish that feels both rustic and refined, perfect for a family dinner or a small gathering. [Culinary Guide, 2023] For those seeking a lighter finish, a squeeze of lemon can brighten the plate without overpowering the cod’s brine and the greens’ natural flavors.