Risotto with Cilento dried figs, cod and basil

Gennaro Esposito

INGREDIENTS

For 4 people

320 g of Carnaroli rice
230 g of cod fillet
6 Cilento dried figs
60 g of basil pesto
30 g of grated Parmigiano Reggiano
2 cloves of garlic
2 l of vegetable stock
a few walnuts
15 g of butter
150 g of extra virgin olive oil
salt and peppercorns
 

 

METHOD

Gently fry the garlic with 40 g of extra virgin olive oil, preferably in a risotto pan, then toast the rice over a medium heat for about 1 minute. Add the boiling stock a little at a time, salt and cook for about 16-18 minutes.

Meanwhile, cook the cod separately, immersing it almost entirely in the rest of the oil; cook for 20 minutes at 70° C until it reaches a confit consistency.

When half cooked, add the Parmigiano cheese to the risotto, giving it body by adding small amounts repeatedly. When it is cooked but still firm, take it off the heat, stir in the butter, a pinch of freshly ground pepper, the chopped figs and the basil pesto.

Add salt to taste and serve the risotto, laying the confit cod over the top and sprinkling with a few walnuts.