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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A countryman between two lawyers is like a fish between two cats."
-Benjamin Franklin

The refrigerator light goes on...

I have a lot of risotto dishes on the website that are complete meals, like this one. This is a great meal that is loosely based on the Caprese salad of tomatoes, olive oil, basil and mozzarella. Those flavors go so well together and the fish really completes the dish.

Chiffonade

In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 

Risotto Caprese with Whitefish

Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This will keep fairly well for about 48 hours in the refrigerator. Reheat gently.

1 tsp	grapeseed or extra virgin olive oil
2 cloves	garlic (minced)
1 medium	onion (diced)
1/2 cup	arborio rice
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/4 cup	white wine
3 cups	water
12	grape tomatoes (halved)
1 ounce	goat cheese
8 ounces	cod or other whitefish (flaked)
1/2 ounce	Parmigiano-Reggiano (grated)
8 large	leaves fresh basil (chiffonade)

Place the olive oil in a large skillet. Heat over medium and add the garlic. Cook gently, stirring frequently, for about one minute. Do not allow the garlic to brown.

Add the onion and cook for another 4 minutes. Stir frequently.

Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper.

Add the white wine and enough water to cover the rice.

Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Just as the rice is getting done, add the tomatoes, goat cheese and fish. Add more water two tablespoons at a time if needed.

Add the Parmigiano and basil and fold together for about 30 seconds.

Serve.