Tender cod fillet served over a creamy pesto risotto is an amazing dish! Risotto made with fresh basil pesto sauce is not traditional, but it adds a subtle richness and extra flavor that compliments the cod fish in this dish. Making a perfect pair!
Pesto sauce already has the garlic, extra-virgin olive oil and parmigiano cheese that gives a lot of flavor and creaminess to the risotto and it dresses the cod. And, we love cod fish!
Cod fish is boneless, has a white meaty texture to it, and it's not expensive. No matter how we make cod, sautéed, baked or fried, lately has become our seafood go-to this winter.
We are officially addicted.
When making this recipe, make sure you make extra pesto risotto and cod fish, for those in your family who like to eat abbondanza! Which means eat plenty, in abundance. Enjoy!
Basil Pesto Risotto
- 1 small onion- chopped
- 1 Tbsp. extra-virgin olive oil
- 2 garlic cloves-diced
- 1 cup Superfino Arborio Extra rice
- 1 Tbsp. butter
- 1/2 cup white wine
- 2 cups vegetable broth
- 1 + 1/2 cups water
- salt and pepper to taste
- 1/2 cup, plus 1 Tbsp. fresh Basil Pesto Sauce
In a 3 or 4-quart sauce pot, heat olive oil on medium heat. Add the onions and garlic and sauté for about 2 minutes, until they are translucent.
Add the rice and butter, and sauté for 1 minute.
Pour wine and simmer on low heat.
Stirring occasionally, until the wine is completely absorbed.
In the meantime, in a small pot, heat water and broth together. Once the wine has been absorbed, add 2 ladles of the heated liquid to the rice. Simmer and stir occasionally, until liquid has been absorbed. Add the remaining liquid to the rice. Continue until all the liquid has been absorbed. About 20 minutes.
Taste the rice. Rice should be soft with a creamy texture.
Season with salt and pepper to taste. Turn off heat.
Keep warm until ready to serve.
Lightly Fried Cod Fish Fillets
- 1 pound fresh Cod fillets (about four 2-inch pieces)
- 1/4 cup all-purpose flour
- 2 eggs- lightly beaten
- salt and fresh cracked pepper
- 1/4 cup canola oil, for frying
In a second plate, add beaten eggs.
Lightly season the Cod fillets with salt and pepper.
Heat oil in a medium size frying skillet.
Dip each cod fillet into the flour first, coating all sides.
Then dip into the egg wash, until well coated.
Drain on paper towels.
Divide the pesto risotto among 4 serving plates.
Lay one cod fillet on top of the risotto in each plate.