Risotto is traditionally arborio rice, a short grained rice with a high starch content. As hot liquid is slowly added to the rice, it is absorbed and starch is given off into the surrounding liquid. A perfect risotto is incredibly creamy, even though heavy cream and cheese has not been added.
Risotto made with other grains can be just as good but does need some finishing work. Farro is a great in soups or pilaf, but what about a creamy risotto? It retains an excellent bite or toothsome quality and with a little heavy cream and some parmesan cheese, farro becomes a tender creamy risotto. A quick pan seared black cod, perfectly flaky, goes so well with the tomato and saffron in the risotto.
Risotto always starts with the stock. In a large saucepan, combine 3 cups of chicken stock with a pinch of saffron and 2 tablespoons of tomato paste. Did you know that saffron is one of the most expensive spices? It's the stamen of a flower and only a very small amount is needed. The general rule is that when you start to taste the saffron in a dish, there's too much; just a pinch will do. Bring the stock to a simmer over low heat.
In a large pan, heat two tablespoons of olive oil and saute 1 minced shallot with 1 clove of minced garlic. Add 2 cups of farro and saute 2-3 minutes. Add 1/2 cup of dry white wine to the pan and stir until absorbed.
Begin to add the hot simmering stock, one ladle at a time, until absorbed. Farro absorbs liquid similarly to arborio rice, but just a little slower, so patience is key.
When 80% of the stock has been absorbed, add the greens. 3 cups of chopped rainbow chard stirred into the risotto add a freshness to this dish.
Add the remaining stock and stir until completely absorbed. Finish the risotto with 1/4 cup of heavy cream and a generous sprinkling of fresh grated parmesan cheese. Season with salt and pepper.
In a heavy bottomed pan, heat 2 tablespoons of butter with 2 tablespoons of peanut oil. Peanut oil allows a higher temperature before the butter begins to burn. When the pan is very hot, almost smoking, add the black cod fillets, skin side down.
Pan sear the fish for 3-4 minutes per side, or until cooked through and flakes easily. Serve immediately over the risotto.
Farro Risotto with Pan Seared Black CodBy Land of Noms, March 01, 2015
- 3 cups of chicken stock
- 1 pinch of saffron
- 2 tablespoons of tomato paste
- 2 cups of farro
- 1 shallot, minced
- 1 clove of garlic, minced
- 1/2 cup of dry white wine
- salt and pepper
- 3 cups of chopped rainbow chard
- 1/4 cup of heavy cream
- 1/4 cup of fresh grated parmesan cheese
- 3/4 lb of fresh black cod, divided into two portions
- Olive oil
- 2 tablespoons of butter
- 2 tablespoons of peanut oil
- In a large stockpot, heat chicken stock, saffron and tomato paste; bring to a simmer
- In a large pan, heat two tablespoons of olive oil, saute mince shallot and garlic until starting to brown, add farro and saute for another 2-3 minutes
- Add white wine and stir until absorbed
- Add simmering stock 1/2 cup at a time stirring until absorbed between additions
- When 80 percent of the stock has been added, stir in chopped rainbow chard until wilted
- Add remaining stock and stir until completely absorbed
- Stir in heavy cream and parmesan cheese, season risotto with salt and pepper, keep warm over low heat
- In a heavy bottomed pan, heat two tablespoons of peanut oil with 2 tablespoons of butter of medium high heat
- When pan is almost smoking, add fish, skin side down; cook 3-4 minutes per side until cooked through and fish flakes easily
- Serve fish immediately, over warm risotto
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!