<\/p>\n
Ingredients for 4 persons<\/strong><\/p>\n 320g Carnaroli rice <\/p>\n Preparation<\/strong><\/p>\n 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. by chef Gennaro Esposito<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-1514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-dishes"],"yoast_head":"\n
\n230g cod fillet
\n6 dried figs
\n60g basil pesto
\n30g grated Parmigiano Reggiano
\n2 garlic cloves
\n2lt of vegetable broth
\na few walnuts
\n15g of butter
\n150g extra virgin olive oil
\nsalt and freshly ground pepper<\/p>\n
\nIn the meantime, cook the cod separately, immersing it almost completely in the rest of the oil; let it go for 20 minutes at 70 \u00b0 C until it is confit.
\nHalfway 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.
\nSeason with salt and serve by placing the confit cod and a few walnuts on the risotto.<\/p>\n