Kokotxas (hake cheeks) are the most delicate cut of cod, and their natural gelatin is exactly what a good risotto needs to be creamy without a drop of cream. In this recipe, the rice is bound with the collagen from the hake cheeks themselves, creating a silky, seafood-rich, and elegant dish that tastes like a restaurant meal but can be made at home in 25 minutes.
The gelatin from the kokotxas melts into the rice, giving it a creaminess impossible to achieve with just butter and Parmesan. A restaurant-quality dish that can be made at home.
Ingredients
- 300g desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- 300g Arborio or Carnaroli rice
- 1 L hot fish broth
- 1 small onion, finely chopped
- 100 ml white wine
- 30g butter
- 40g grated Parmesan cheese
- Fresh parsley, olive oil, salt
Step-by-step preparation
- Sauté Sauté the onion in oil over medium heat until translucent (5 min). Add the rice, toast for 1 minute.
- Wine and broth Pour in the white wine, let it evaporate. Start adding broth ladle by ladle, stirring. Each addition when the previous one is absorbed. Total: 18-20 minutes.
- Kokotxas When 5 minutes remain, add the kokotxas cut into two or three pieces. They will cook with the heat of the rice and release their gelatin.
- Mantecar Remove from heat. Add butter and Parmesan. Stir vigorously. The rice should be creamy, wavy — never dry or pasty.
- Serve Plate in a deep dish. Sprinkle with chopped parsley and a drizzle of raw olive oil.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · 24-48h refrigerated shipping →Frequently Asked Questions
What are cod kokotxas?
They are the gelatinous part of the cod's chin, under the jaw. They have a smooth and mellow texture, very rich in collagen, which makes them perfect for thickening sauces and rice dishes.
Can I use frozen kokotxas?
Yes. If they are salted, desalt them for 24-36 hours in cold water in the refrigerator, changing the water 2-3 times. If they are fresh or already desalted, simply dry them well before cooking.
Why is it creamy without cream?
The collagen from the kokotxas dissolves when cooked and emulsifies with the starch from the rice, giving it that natural creaminess. There's no need to add cream or an excess of butter.
