Website codfish risotto - (false risotto) reified

Website codfish risotto - (false risotto) reified
ingredients:
2 cups (tea) of ordinary washed rice
4 ½ cups (tea) cold water
1 tablespoon (soup) of corn oil
1 clove garlic, if (is old) cored, or
½ onion, grated
Other Ingredients:
500 g. cod in flaking desalted
1 cup (tea) chopped onion
Do not put garlic in fish, the taste is very strong nullifies the fish.
½ cup (tea) of salsa with chopped stem see below
½ kilo of ripe tomatoes peeled and seeded, or
1 can of sauce ready diluted with two cans of cold water, let reduce by half.
2 bay leaves, remove after the ready sauce.
1 teaspoon (tsp) salt (salt sparingly)
The cod and grated cheese are salted
Rest of the ingredients:]
350 grams. fresh pea beans, frozen or see below
2 medium carrots cut into four then raw cubes
1 large glass palm drained, side and chopped, or
300 grams. canned mushrooms drained, washed and chopped blades.
1 cup (tea) of green olives cut into thin rodelinhas 4 boiled eggs, cut in half
1 cup (tea) of salsa with chopped stem Below
½ cup (tea) chopped green onions in rodelinhas.
1 teaspoon (tsp) grated ginger (optional)
100 g. grated Parmesan cheese.
Prepare rice mode:
Place in a medium saucepan water salt, oil, garlic or onion.
Once you boil throw rice washed and dry with no water. Let cook over high heat without cover,
When you are short of water cover the pan, lower the heat, let cook until dry.
To get better, place the covered pan in oven "off"
II. stage:
Place the lid on the pan and wrap well in newspaper and bake off for 30 'minutes.
Doing this manner the rice is warm for an hour or longer and becomes fluffy. Reserve.
How to prepare the cod:
 III. stage:
In a large pan fry the onion carrot add the tomatoes
leave the cooking fire to break up, always stirring with a high cable spoon, go dripping hot water gradually and slowly until the sauce is cooked.
When the sauce is almost cooked add the shredded or chopped cod.
If you need to put more hot water to finish cooking.
Add the sautéed rice, mix well, add the cooked fresh peas, half of palm cut into slices, or mushrooms cut into thin slices, green chopped olives, finally the grated cheese, parsley and green onions, mix well.
Pass the risotto for a large dish, set with a spoon.
Decoration:
On and around distribute the rest of the palm,
the boiled egg cut in half with a black olive in the center of the yolk
Around thinly shredded lettuce and unseasoned over cherry tomatoes and thin slices of lemon. Serve hot.

Note:
1. When removing the glass retains any manufactured product, rinse well to strip waste of preservatives and dyes.
Reason:
Many people are allergic to preservatives and dyes.
2.The parsley stems (you throw away) is rich in iron and other vitamins.
3. To thaw peas, play in boiling water, so the boil, count 1 'minutes, drain and throw cold water to stop cooking.
The above process called bleaching.