Baccala ' risotto and vegetables
Instructions
02639 RISOTTO AL BACCALA ' and vegetables INGREDIENTS for 4 PEOPLE 300 g of rice 200 g stockfish previously soaked, 200 g of tomato sauce, 200 g of peas, 4 artichoke hearts, red pepper, an eggplant, a carrot, an onion, a vegetable nut, oil, salt and pepper.
Dissolve the nut in a litre of boiling water.
Clean the onions, chop finely and Brown in a little olive oil; When the onion is tender, add the carrot, sliced peppers, artichokes cut into slices and cook until the vegetables are golden brown.
Add the eggplant, cut into dice, the cod crushed, add salt and pepper and stir to Brown.
Add the rice, let it toast for a few minutes, then add the peas and the boiling broth.
Bring the rice to cook for 15 minutes, add salt and let rest 5 minutes before serving.
Trick: cut the eggplant in cubes, add salt and let stand 15 minutes to lose the bitterness.
Passed under cold water and dry well
