Cod, leek and saffron risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Cod170 g
• Leek0.5
• Fish stock400 ml
• Saffron0.1 g
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• White pepperto taste

Contains: fish, celery, sulphites,

In season: October – March

Method

1. Heat the fish stock in a small pan, dissolve the saffron in it and keep it hot over the lowest heat. Trim the roots and toughest green part of the leek, slice it into thin rings and rinse well. Remove the skin and any bones from the cod and cut it into pieces of about 3 cm; chop the parsley.
2. Heat the olive oil in a saucepan over medium-low heat and sweat the leek with a pinch of salt for 5 minutes, stirring, until soft and translucent.
3. Raise to medium heat, add the rice and toast it for 2 minutes; deglaze with the white wine and let it evaporate.
4. Cook for 13 minutes, adding a ladle of saffron stock at a time once the previous one is absorbed and stirring often.
5. Add the cod and continue for 4 minutes, stirring little and gently, until the fish is white and flakes and the rice is al dente; taste and adjust the salt.
6. Off the heat, finish with the parsley and a grind of white pepper.