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Cumin-crusted tilapia with saffron risotto
Serves 4
| 7 | cups chicken stock |
| 1/2 | teaspoon saffron threads, crushed |
| 6 | tablespoons olive oil |
| 1 | onion, chopped |
| 1 | teaspoon salt, or to taste |
| 2 | cups Arborio rice |
| 1 | cup white wine |
| 1 1/2 | pounds tilapia (or other white fleshed fish), cut into 4 serving pieces |
| Black pepper, to taste | |
| 1/4 | cup ground cumin |
| 1 | cup frozen peas, blanched for 1 minute |
| 1/2 | cup canned roasted red pepper, coarsely chopped |
| 2 | tablespoons unsalted butter, cut up |
| 2 | tablespoons chopped fresh parsley |
| 2 | tablespoons chopped fresh thyme |
2. In a large saucepan, bring the stock and saffron to a boil. Turn the heat to low.
3. In a large flameproof casserole, heat 4 tablespoons of the olive oil. When it is hot, add the onions and 1/2 teaspoon of the salt. Cook over medium heat, stirring often, for 8 minutes or until they soften.
4. Stir 1/4 cup of the stock into the onions. Continue cooking, stirring often, for 5 to 8 minutes or until the onions cook without browning. The stock should evaporate.
5. Add the rice, turn the heat to medium, and cook, stirring constantly, for 3 minutes or until the grains are coated with oil. Pour in the wine and cook, stirring, for 2 minutes or until the liquid evaporates. Begin ladling stock into the pot. For the first addition, ladle in 2 cups, and cook the rice, stirring constantly, until the rice absorbs the liquid. Add the remaining 1/2 teaspoon of salt.
6. Continue adding stock, 1 cup at a time, letting each addition become absorbed by the rice before adding another.
7. Meanwhile, sprinkle both sides of the fish with salt and pepper. Coat one side with cumin. In a large skillet with a heatproof handle, heat the remaining 2 tablespoons of olive oil. Add the tilapia cumin side down. Cook over medium high heat for 5 minutes. With a wide metal spatula, turn the fish over. Transfer to the oven and continue cooking for 5 minutes or until the fish is cooked through. Remove from the oven and keep warm.
8. When 5 cups of stock have been added to the rice, add the peas and red pepper. Stir well and cook for 1 minute or until they are hot. Begin tasting the grains. Look for creamy risotto with grains that have a little bite. For a soupier risotto, add the full amount of stock. Turn off the heat and stir in the butter, salt, black pepper, parsley, and thyme.
9. Spoon the risotto into large shallow bowls and top each one with a piece of tilapia. Adapted from Henry Yglesias 
© Copyright 2007 Globe Newspaper Company.
