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The popularity of Brazilian
cuisine is rapidly growing in the U.S. and around the world. Home
cook can get into the spirit of Brazilian cooking by adding the
flavor of Cachaca.
Leticia Moreinos Schwartz,
a Brazilian-born chef who trained at The French Culinary Institute
before working in the kitchens of many of the top NYC restaurants,
creates recipes that combine traditional Brazilian ingredients with
the flavors of a Caipirinha. She is the author of The Brazilian
Kitchen: 100 classic and Contemporary Recipes for the Home Cook
(www.chefleticia.com.)
Salmon com Risotto de Caipirinha
 For the Risotto:
4 ½ cups shrimp stock (or substitute for fish or chicken stock)
5
tablespoons unsalted butter
4 tablespoons extra virgin olive oil,
plus extra to drizzle
½ medium onion, finely diced, about 1/3 cup
1 cup Arborio rice
For the Salmon:
4 skinless salmon
filets, about 4 ounces each
Kosher salt and freshly ground pepper
Grated zest of 1 lime
4 teaspoons fresh lime juice
1/3 cup
cachaca
2 tablespoons fresh chopped dill, plus a few springs for
garnish
1 tablespoon crème fraiche
1. In a large saucepan,
bring the stock to a boil over high heat. Reduce the heat to low and
keep the stock at a slow, steady simmer.
2. Working over medium
heat, melt 2 tablespoons of the butter and 2 tablespoons of the
olive oil in a large Dutch oven or a large saute pan.
3. Add the
onions and cook, stirring often, until they are soft and
translucent, about 5 minutes
4. Add the rice and cook while still
stirring, until all the grains are coated with the onion and butter
mixture and the rice looks shiny, about 2 minutes.
5. Slowly add
one ladle-full of simmering stock. Cook, stirring often, until the
liquid is absorbed by the rice. Add another ladle, and keep cooking
and stirring. Continue adding ladles of liquid only when the
previous addition has been completely absorbed. Keep the heat at low
so you have better control because you’ll want to prepare the salmon
while the risotto is cooking.
6. Season the salmon fillets on
both sides with salt and pepper.
7. In a large skillet over
medium heat, add the remaining 2 tablespoons of olive oil. Place the
salmon top side down and cook for about 2 minutes on each side – you
want the salmon to be cooked around the edges, but raw and warm on
the center (if you like your salmon well done, cook it
a little longer). Try to coordinate the cooking of the salmon with
the risotto; the rice should be just a few minutes from being done
by the time the fillets are finished
8. The rice should be al
dente and almost all the liquid absorbed within about 15 minutes of
starting. Remove it from the heat and season with salt and pepper –
it’s easier to judge the right amount of seasoning before adding the
alcohol. Add the lime zest, juice, cachaca, and dill. Mix everything
well with a wooden spoon.
9. Add the remaining butter and creme
fraiche. Add another tablespoon or so of stock if the risotto has
absorbed all of its liquid while adding the caipirinha mixture.
10. Spoon the risotto onto warm plates. Place the salmon on top,
garnish with a spring of dill and a drizzle of olive oil.
Serves 4
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