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
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.
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