Spinach risotto and cod

Spinach risotto and cod

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As expected, it is now getting cold in Tokyo and the real winter is here. Nothing better to get warm than a kind of thick ice soup or wet risotto with veggies and fresh cod.
In a pan greased with olive oil, first grill the rice (arborio or carnoli), then cover twice with some veggie consome of your choice, and cook. When the consome has lowered by 1/3 add some fresh spinach roughly cut, and cook until the consome is now just on top of the rice. Add the cod, a slice of lemon and cook some more until the liquid has almost vanished. Serve immediately  while still wet, and eat when hot.

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