Tag Archives: Risotto

BACCALÀ MANTECATO, risotto

Baccalà Mantecato is a Northern Italian specialty and when I make it I poach the baccalà in milk.

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So what to do with the left over milk?

I made a risotto.

I had two jars of baccalà flavoured milk, far too much to make a risotto, so I reduced it to concentrate the flavour, and this worked well.

I used this antique gadget given to me a very long time ago by a friend. it is called a milk saver.  She used to find all sorts of treasures at the Stirling dump in the Adelaide Hills and this was one of them.  It does work!

Just using the milk would not be enough to flavour the risotto. I wanted texture and more flavour and I had some Mantecato left over in the fridge.

Ingredients: extra virgin olive oil,  carnaroli rice, spring onions, bay leaves, thyme, parsley, grated lemon peel, Baccalà Mantecato and roasted almonds to spring on top.

Method is nothing out of the ordinary when making risotto.

Check the taste of the milk to see if it is salty and you may not need to add any more seasoning.

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Saute the spring onion in the extra virgin olive oil, add the rice and coat it in the oil -at this stage you may like to add a little white wine and evaporate it.  Add thyme and bay leaves and gradually add the milk in stages, just as you would add stock when making a risotto. If you do not have sufficient milk you may need to add a little water. Remember that rice is supposed to be presented “all’onda”, as Italian would say. “Onda” means wave….all’onda is wavy, therefore the  risotto should be moist, with waves on top and not solid.

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Add the parsley, grated lemon and the Mantecato last of all and stir through. The Mantecato will make the rice very creamy.

Sprinkle with roasted almonds when ready to serve.
There are several recipes for baccalà on the web and also for risotto.

BACCALÀ MANTECATO (Creamed salt cod, popular in the Veneto region and Trieste)

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SAFFRON RISOTTO WITH MUSSELS (Risu cu Zaffaranu e Cozzuli is the Sicilian, Riso con Zafferano e Cozze is the Italian)

Green lipped mussels kept fresh and alive under jets of sea water

I have just returned from a two week stay in the North Island of New Zealand where there seemed to be a public awareness about sustainable fish and sustainable fishing and farming practices. Seafood seemed plentiful and well priced and I found fish sellers that clearly state their support for sustainable fish species and how they only procure stocks from sustainable resources. There was even information on restaurant menus such as line caught snapper, or this fish was farmed in a sustainable way.

 

During my stay I ate many varieties of fish that I had not eaten before – I loved it all.

Green lipped mussels (such as the ones in the photo from The Fish Market in Auckland) were around $3.50 per kilo; I did not spot any on restaurant menus, but maybe this is because they mussels are so common. While I was in New Zealand I stayed in serviced apartments (not that I did much cooking), and on one occasion I bought some and steamed them lightly (just enough to open them) and enjoyed them with some lemon juice.

Green lipped mussel farming in New Zealand is sustainable; the government conducts research and careful monitoring into selective breeding, farming and harvesting methods.

A good way to eat mussels (any type) is with rice. Saffron is used in Sicilian cooking and in this recipe, the rice is simmered in fish stock – the more traditional and older way to cook risotto in Sicily.

INGREDIENTS 
rice, 2 cups of aborio or vialone
fish stock, 6-7 cups
saffron threads, ½-1 small teaspoon
extra virgin olive oil, ½ cup
garlic cloves, 2 chopped finely
mussels, 2 k,
wine, ½ cup, dry white
parsley, ½ cup chopped finely
PROCESSES
Clean the mussels by rubbing them against each other in cold water(or use a plastic scourer). Pull the beards sharply towards the pointy end of the shell.
Heat the oil in a large pan (which can be used to cook both the mussels and the rice), add the garlic and soften.
Add the mussels and the parsley, toss them around in the hot pan, add a splash of wine, cover and cook until they open (about 4-6 minutes). Do not discard any mussels that don’t open – they just need more cooking.
Remove the mussels from the saucepan. Take out half of the mussels from their shells – the mussels with their shells will be used for decoration on top of the rice.
Add about 5 cups of the fish stock and saffron to the same pan and when it reaches boiling point add the rice.
Bring to the boil, cover and simmer over moderate heat, stirring now and again to ensure that the rice does not stick and the stock has been absorbed.
Taste the rice and season with salt if necessary. Add more stock or wine if needed – the rice is done when it’s al dente – just tender, but resistance can still be felt when you bite into it. (The rice will continue to soften).
Stir into the rice the shelled mussels. Place the mussels with the shells on top of the hot rice or gently fold them through the top layer of the hot rice (Italians are never fussy about eating food which is not piping hot).
Leave to rest for a few minutes for the flavours to meld before serving (the rice will also continue to cook and soften slightly).
Sustainable fish display in Auckland Fish Market

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