Cod with Venere rice risotto
4 servings
40 minutes
Cod with Venere rice risotto is a refined dish of Italian cuisine where the sea freshness of the fish combines with the rich flavor of unique black rice. Venere rice, known for its nutty undertones and light floral notes, makes the risotto deeply aromatic and tender. Baked cod coated in paprika butter develops a golden crust while remaining juicy inside. Octopus sautéed in butter and complemented by a tangy teriyaki sauce adds interesting texture and complexity to the dish. Grated Parmesan finishes the composition, gently uniting all ingredients. This dish not only delights gourmets with its exquisite taste but also makes a wonderful choice for a festive dinner or romantic evening.
1
Sauté the onion in olive oil until golden, add rice. Gradually add water and cook until al dente, season to taste with spices.
- Onion: 20 g
- Olive oil: 50 ml
- Rice: 50 g
- Water: 200 ml
- Venere (black) rice: 80 g
2
Add boiled octopus sautéed in butter to the rice base, add teriyaki sauce, and top with grated parmesan. Season the cod with salt and pepper, brush with paprika oil, and bake until done. Plate the rice risotto, place the cod in the center, and garnish with grated parmesan.
- Octopus: 20 g
- Butter: 30 g
- Teriyaki sauce: 30 g
- Grated Parmesan cheese: 10 g
- Cod: 100 g
- Vegetable oil: 50 ml
