Ingredients:

  • 6 cups Hot Vegetable or Chicken Stock (1.4 Litres)
  • 4 Tbsp Unsalted Butter, divided (60 g)
  • 1 medium Shallot, finely diced (approx. 60 g)
  • 1 1/2 cups Arborio Rice (300 g)
  • 1/2 cup Dry White Wine (120 ml)
  • 1 cup Fresh Asparagus, chopped into 1-inch pieces (120 g)
  • 1 cup Frozen Peas, thawed (150 g)
  • Zest from 1 medium Lemon, finely grated
  • 2 Tbsp Fresh Mint, finely chopped (15 g)
  • 1/2 cup Parmesan Cheese, freshly grated (50 g)
  • 4 x 6 oz Cod or Halibut Fillets (4 x 170 g portions)
  • 2 Tbsp Olive Oil (30 ml)
  • 1 Tbsp Unsalted Butter, for basting (15 g)
  • 3 sprigs Fresh Thyme Sprigs
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Mise en Place: Dice the shallots, chop the asparagus, measure the rice and wine. Pat the fish fillets dry thoroughly and season them generously with salt and pepper.
  2. Heat the Stock: Pour the stock into a small saucepan and bring it to a simmer. Reduce the heat immediately and keep the stock piping hot throughout the entire process.
  3. Soffritto and Toasting (Tostatura): Melt 2 Tbsp butter in a heavy-bottomed saucepan over medium-low heat. Add the shallots and cook gently until translucent and softened (about 3–4 minutes). Add the Arborio rice and stir continuously for 2 minutes until the edges of the grains become translucent.
  4. Deglaze: Pour in the white wine. Increase the heat slightly and cook, stirring, until the wine is fully absorbed and the sharp alcohol scent has evaporated.
  5. Adding the Stock: Add one full ladle of hot stock to the rice. Stir constantly until the liquid is almost completely absorbed.
  6. The Slow Feed: Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. This stirring action releases the starches and creates creaminess (about 15–18 minutes).
  7. Add Greens: When the rice is about 5 minutes from being perfectly al dente (about 15 minutes into cooking), stir in the chopped asparagus. Cook for 3 minutes, then stir in the thawed peas.
  8. Sear the Fish: About 2 minutes before the risotto is finished, heat the olive oil in the large skillet over medium-high heat until shimmering. Place the seasoned fish fillets in the pan, presentation-side down. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  9. Baste and Finish: Flip the fish. Add the basting butter and thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the fish for the final 2 minutes. Rest the fish briefly.
  10. Final Creaminess (Mantecatura): Remove the risotto pan from the heat. Stir in the remaining 2 Tbsp cold butter cubes, the Parmesan cheese, the lemon zest, and the chopped mint. Stir vigorously to create a glossy, flowing texture. Adjust seasoning.
  11. Plate Up: Ladle the risotto immediately onto warm plates. Top each portion with a perfectly seared cod fillet.