Ingredients for 4 persons
320g Carnaroli rice
230g cod fillet
6 dried figs
60g basil pesto
30g grated Parmigiano Reggiano
2 garlic cloves
2lt of vegetable broth
a few walnuts
15g of butter
150g extra virgin olive oil
salt and freshly ground pepper
Preparation
Fry the garlic with 40g of extra virgin olive oil, preferably in a rice cooker, then toast the rice over medium heat for about a minute. Add (a little at a time) the boiling broth, add salt and cook for about 16-18 minutes.
In the meantime, cook the cod separately, immersing it almost completely in the rest of the oil; let it go for 20 minutes at 70 ° C until it is confit.
Halfway through cooking, add the Parmigiano to the risotto, giving it body with small, repeated additions. When it is “al dente”, remove from heat, stir in the butter, a sprinkling of freshly ground pepper, the figs cut into chunks and the basil pesto.
Season with salt and serve by placing the confit cod and a few walnuts on the risotto.
by chef Gennaro Esposito