Pan-fried cod with leek risotto! What a seafood recipe. Such a tasty dish & very versatile. Use any seafood with the risotto. Yum! | theyumyumclub.com
First, get all of the ingredients measured out and grouped together.
Now make the risotto but firstly heating some oil and butter over a medium heat and sweating off the leaks for 5 minutes. The add the rice and mix in until the ends start to go translucent. About 3 minutes.
Now, add the wine and reduce to almost nothing. Then add the stock a ladle at a time and reduce by 3/4 before adding the next ladle. Continue until all of the stock is used up or until the risotto is nice and creamy and the rice still has a little "chew" in its texture. At this stage set aside.
Heat a small pan of water to boil and boil the asparagus for 30 seconds and refresh in ice cold water.
Season and pan-fry the cod in and pan-fry for 4 minutes either side.
Now season and griddle the asparagus for 1 minute. Alas, add the garlic and lemon juice to the boiling butter for 15 seconds and remove from the heat.
Finally, serve by moulding the risotto in a rost tin and serve with the fish and asparagus on top, or to the side, and drizzle a small amount of the sauce all over.
There you have it. A wonderful leek risotto topped with seafood and served with asparagus and a butter, lemon and garlic sauce. Yum!