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Lingcod and Risotto Recipe + Pics



Mar 28, 2018
We had family in town for a week and they requested fresh fish, being that their from NY and AZ and don't have the opportunity to eat really fresh fish. Of course casa de Keener had to oblige.

If you have any questions about specifics of the recipe, let me know!

Lingcod Fillets over a mushroom and almond risotto, baked parmesean rosemary garlic potatoes with cherry tomatoes, steamed broccolini and baby carrots and a fresh garden herbed spicy yogurt puree. Bon Appetite!

2 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 (8oz) container mushrooms, sliced
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
2/3 cup chopped almonds
2 cups brown rice
1 cup dry white wine
6 cups vegetable or chicken broth
3/4 cup good quality parmesan cheese, grated
In a saucepan, keep broth warm on low heat.
In a large heavy-bottomed pot, heat oil over medium heat. Add onions, garlic and mushrooms. Sautee until vegetables are soft, about 5 minutes.
Add rice, salt and pepper and stir to toast rice a bit. Add wine and deglaze the bottom of the pan by scraping the browned bits with a spoon.
Turn heat down to medium low and stir until liquid is absorbed. Add broth, a half cup at a time, stirring until liquid is just absorbed each time. Keep adding liquid and stirring until rice is fully cooked and creamy. It will take about 45 minutes to an hour.
Once rice is fully cooked, stir in grated cheese and almonds.
Serve hot.

Fingerling potatoes cut longways into fourths
Cherry tomatoes cut in half
1 White Onion chopped in large pieces
Fresh chopped rosemary, thyme and garlic
Italian Herbs
Olive Oil
Shaved Parmesan
In large bowl, mix everything together. Add to baking tray and spread out. Bake at 400 degrees until potatoes are cooked (about 45-55min), take out, cover in freshly shaved Parmesan cheese and put back in for 3 minutes until cheese is melted.

In a decent blender, add plain greek yogurt, olive oil, rosemary, thyme, garlic, spinach, juice of 1 lemon, salt, pepper, chili powder and a lot of Italian parsley. Blend until smooth and taste to make sure it has the flavor profile you're looking for. I like mine citrusy, salty and fresh.
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