The Taste of Anna

COOKING ART AND MORE

Risotto mit schwarzem Knoblauch und Kabeljau

Zubereitungszeit: 50 Minuten   |  Schwierigkeit: mittel   |  Kosten pro Portion: ca. 6,25 €
Schwarzer Knoblauch - eine Explosion der Aromen!
Zutaten für 4 Personen:
  • 4 Portionen Kabeljau
  • 2 EL Butterschmalz
  • Salz und Pfeffer

       Für das Risotto:

  • 300 g Risottoreis
  • 1,2 l Gemüsebrühe
  • 2 Knollen schwarzer Knoblauch
  • 1 grüne Chilischote
  • 80 g frisch geriebener  Parmesan
  • 30 g Butter
  • 1 Zwiebel
  • 2 EL Olivenöl
  • Salz und Pfeffer

       Für die Salsa:

  • 1/2 Bund glatte Petersilie
  • 1 Knoblauchzehe
  • 1 rote Chilischote
  • 100 ml Olivenöl
Zubereitung:

Den schwarzen Knoblauch schälen. Die Chilischote entkernen und fein hacken. Alles zusammen mit etwas von der Gemüsebrühe in einem Mixer zu einer glatten und samtigen Creme verarbeiten.

Die Zwiebel schälen und fein würfeln. In einem großen Topf 2 EL Olivenöl erhitzen und die Zwiebel darin andünsten. Risottoreis unterrühren und glasig dünsten. Mit heißer Brühe auffüllen bis der Reis knapp bedeckt ist und zum Kochen bringen. Bei schwacher Hitze ca. 25 Minuten köcheln lassen. Dabei nach und nach die heiße Brühe zugießen und immer wieder umrühren. Die schwarze Knoblauch Creme unterrühren. Eventuell mit Salz und Pfeffer würzen. Den geriebenen Parmesan und die Butter dazu geben. Gut verrühren, von der Hitze nehmen und das Risotto für ca. 5 Minuten ruhen lassen.

Für die Salsa die Petersilie waschen, trocken schütteln und fein hacken. Den Knoblauch schälen, schneiden und mit ein wenig Salz zu einer Paste zerdrücken. Die Chilischote ganz fein würfeln. In einer kleinen Schüssel alle Zutaten mit dem Olivenöl vermengen und stehen lassen.

Den Fisch abspülen, trocken tupfen, salzen und pfeffern. In einer großen beschichteten Pfanne das Butterschmalz stark erhitzen. Den Fisch darin von beiden Seiten je 3 bis 4  Minuten goldbraun braten.

Das Risotto und den Kabeljau auf die Teller verteilen und mit der Petersilien Salsa beträufeln.

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