Luxurious Risotto Milanese & Cod Loin – Recipe

Risotto Milanese is a wonderful, rich and exotic risotto with hints of saffron and buttery goodness. The problem is I always feel like it needs something to go with it. While it’s very rich and very filling it’s also very one note. Our solution to the problem is a single high quality ingredient to add flavour and variety.

I chose Cod, cooked simply and well seasoned to stand up against the risotto. The saltiness of the fish offers a different flavour to the rich risotto. The flaky fish offers a slightly different texture too.

Ingredients

• 250g Risotto Rice. (Arborio works best)
• 1 litre of Chicken Stock
• 100g Butter
• 1 Large Onion, Finely Chopped
• 30g Parmesan
• 100ml White Wine (Dry works best)
• 1 Pinch Saffron
• 2 Cod Loins

Method

1. You want to grind up the Saffron a bit. If you have a pestle and mortar use that. If not try to use a bowl so we don’t lose any of it.
2. Put a heavy bottomed pan on a low heat and add half the butter.
3. When the butter is melted add the ground up saffron. This will release the flavours.
4. After about a minute add the onions and cook until soft. Turn your pan up to a medium heat now.
5. Stirring the rice and cook for a couple of minutes until the rice is evenly distributed and coated well.

6. Swill the wine around whichever vessel you ground up the saffron and add to the pan.
7. Cook until absorbed, then add in a ladle of the stock.
8. Repeat. Keep adding ladles of stock as they’re absorbed. Keep stirring to stop the rice sticking to the pan.
9. When you’ve used about a third of the stock. Heat a separate pan to a medium high heat.
10. Add a drizzle of Olive Oil and then add the Cod Loins. Place them in the pan, don’t move them around.
11. Keep ladling until you have added about two thirds of the stock. At this time you can add the rest of the Butter and Parmesan.

12. Turn the fish only once about now.
13. When you have finished ladling the stock, take the risotto off the heat and cover for five minutes before serving.
14. You should be left with a creamy soup, not a stodgy risotto.
15. Serve in a bowl with the fish placed neatly on top.