Restaurant-Quality Cod Fish Risotto with Mushrooms You Can Make at Home

For a long time, I was a bit afraid to make my first risotto. There’s just something about standing by the stove and making sure the rice doesn’t stick to the bottom of the pan that made me anxious. I thought it was one of those dishes you only order at restaurants. But I kid you not, it’s one of the simplest recipes you can try yourself. Yes, it takes time. And yes, you need to stay around to make sure the rice doesn’t burn, but fish risotto is a delicious meal you can make on special occasions or for meal prep. 

For this fish risotto recipe, I use mushrooms and codfish, but you can substitute them with wild mushrooms and salmon. Below is a step-by-step fish risotto recipe to make it easier for you to prepare. Feel free to comment or send me a message if you have any questions about the recipe.

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How to make fish risotto at home

Step one: Sear the fish

Before you start playing with rice, you need to cook the fish and mushrooms first. So, take a frying pan big enough to fit the entire fish fillet. For this recipe, I prefer using fillets because they have fewer bones, and it’s easier to remove the skin and break the cooked flesh into pieces for the final risotto.

Pour a bit of olive oil into the pan and let it heat up. The hotter the pan, the better, as the hot surface prevents the fish from sticking to the pan. Place the codfish, skin side down. Season it with salt and pepper. After a few minutes, flip the fish on the other side and season it again.

Let it cook thoroughly. After the fish is done, break it into smaller pieces. If it crumbles in the pan while searing, don’t worry. This way, you avoid making a mess and it cooks faster. Just make sure to remove the skin before breaking everything into pieces, unless you like the skin. In that case, you can keep it (I heard that fish skin is one of the highest sources of natural collagen).

Step two: Sear the mushrooms

Wash and clean your mushrooms, and cut them into tiny pieces. In the same or a clean frying pan, add a little olive oil. Let it heat, and then add the mushrooms. Let the mushrooms sear for a few minutes before seasoning them. 

This way, the mushrooms lose less water and retain a better texture. Before taking the mushrooms off the heat, season them with salt and pepper. I also enjoy adding a touch of thyme for its earthy aroma and flavor. Thyme goes great with mushrooms.

Step three: Prepare the rice

In a large pan (it can be the same pan you used for the codfish), pour a bit of olive oil. Once the oil is hot, add chopped onions or shallots. Lower the heat just a little bit and let the onions cook for 1-2 minutes. Then add two cups of risotto rice. 

Risotto rice is round and has a whitish color. If you aren’t sure, check the packaging to see if it’s labeled as risotto rice. Using the right type of rice is important because thinner or thicker grains might not absorb the flavors as well or could turn out too dry.

Stir the rice together with the onions. At this point, you can also add more thyme and rosemary sprigs. Let the air become fragrant with the aroma of the herbs. Then pour in a glass of dry white wine. Let the alcohol content evaporate for a few minutes, then start pouring in fish or chicken stock.

Step four: Don’t give up

The key to well-cooked rice is to pour the broth slowly and let it simmer on low heat. Don’t stir the rice too much; just let it soak up the liquid and the flavors. The more you stir, the more liquid evaporates before the rice can soften.

Also, don’t let the fish risotto go completely dry because it will start sticking to the pan. So when you see the liquid has decreased and the rice starts to separate, pour in more broth. After a few rounds of pouring the broth, taste the rice to see if it’s ready. If it tastes bland, season the rice with salt and pepper.

Keep pouring the broth until the rice is nice and tender and has a creamy consistency.

Step five: Final touches

Once the rice is nice (see what I did there?), add a generous spoonful of butter. Let the butter melt and coat the grains in the creamy fat. Then, add half a cup of Parmesan cheese. Add the codfish and cooked mushrooms back into the mixture and mix everything together. Top the dish with fresh herbs (I used fresh dill and parsley) and enjoy!

Full fish risotto recipe

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