For 4 people
280 g of superfine Carnaroli rice
2 l of vegetable stock
120 g of desalted cod, boned and skinned
1 dl of fresh cream
1 dl of fresh whole milk
1 clove of garlic
1 golden onion
60 g of Grana Padano
Extra virgin olive oil
the juice of 2 Sicilian navel oranges
4 g of pectin extracted from russet apples
Peel the onion and gently fry with a clove of garlic, a knob of butter and little extra virgin oil on a pan on a very low heat. Remove the garlic, add the cod cut into pieces, the milk and cream, and leave to simmer for a couple of hours. Blend everything in a beaker using a hand blender and sieve to obtain a cream.
Leave the orange juice and pectin to reduce by a third in a small pan on a very low heat. Pour the mixture onto a sheet of silicone and leave to cool. Cut out 4 10 cm diameter discs using a pastry cutter.
Toast the rice for a few minutes in a large pan, add the boiling stock and cook until 3 minutes from being fully cooked. Stir in a little Grana Padano and the cod cream, leaving to rest for a couple of minutes off the heat.
Serve the very soft risotto in the middle of the plate and place a very thin disc of orange jelly on top. Grind a little pepper and dress with a drizzle of extra virgin olive oil.
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