Cod risotto, Grana Padano and Sicilian navel oranges

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.