In the Kitchen: Cod Risotto

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We’re making Cod Risotto with Matthew Reilly of Malt on Broadway.

6 – 8 Cod fillets (8 oz.)For the risotto:

12 oz crimini mushrooms

12 oz oyster mushrooms

6 cloves of garlic, minced

4 shallots, diced

1 quart dry white wine

2 pounds arborio rice (dry)

1 1/2 gallons vegetable stockFor the Beurre Blanc:

1 cup of heavy cream

1 pound of cold butter

1 quart dry white wine

2 shallots, sliced

6 cloves of garlic, whole

1 pint white wine vinegar

2 bay leaves

8 black peppercorns

Preparing the Risotto:

In a hot, oiled (olive ) pan, combine diced crimini and oyster  mushrooms, garlic, and shallots. Cook on medium high flame until the garlic begins to brown. In a separate pan, bring the vegetable stock to a boil. Next, add the rice (dry) to the pan with the mushrooms, shallots, and garlic, stirring regularly to prevent sticking. Cook until the rice is toasted. Pour white wine over the toasted rice and stir. Finally, in three stages, add the vegetable stock, reducing liquid down each time, before adding the next round of stock. Rice should be al dente when risotto is complete.Preparing the Beurre Blanc:

Combine white wine, shallots, white wine vinegar, garlic, bay leaves, and peppercorns in a medium saucepan and reduce mixture over a medium flame to 1/4 it’s original volume. Then add cream and bring to a simmer. Whisk continuously while incorporating the pound of butter. Finally strain sauce and discard solids.Preparing Cod:

In an oiled (vegetable) saute pan, on high heat, sear cod on one side, without flipping. Place pan in oven seared side down, roast at 350 degrees until medium well.

Plate and Enjoy!

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