Italian risotto takes on a maritime flair with cod: the carnaroli rice releases its starch and combines with the broth and flaked cod, creating a creamy, smooth, and umami-rich dish. It doesn't need cream, just patience and stirring. An elegant and comforting way to enjoy cod beyond traditional recipes.
Risotto is the Italian technique of cooking rice that transforms a humble grain into liquid silk. Unlike Spanish rice, where the grains are left undisturbed, in risotto, it is constantly stirred so that the starch is released and creates that characteristic creamy texture. With cod, risotto reaches an extraordinary dimension: the fish broth perfumes every grain, the flaked cod melts into the rice, and the final butter creates an addictive creaminess. It's the perfect recipe for an intimate dinner, made with calm, stirring, enjoying the process.
Ingredients
- 300g desalted flaked cod (we use Extra Flaked Desalted Cod - 500g)
- 320g Carnaroli or Arborio rice
- 1 liter hot fish fumet
- 1 shallot (or small onion), finely chopped
- 150ml dry white wine
- 50g cold butter
- 40g finely grated Parmesan cheese
- Extra virgin olive oil
- Fresh parsley and lemon zest
Step-by-step preparation
- Keep the hot fumet in a saucepan next to the risotto pot. This is essential: adding cold broth to risotto stops the cooking and the rice becomes uneven. The broth should always be simmering.
- Base: 5 minutes In a wide, shallow pot, heat 2 tablespoons of oil with a knob of butter. Sauté the shallot over medium-low heat for 5 minutes until translucent (never browned: in risotto, the onion is not browned). Add the rice and stir for 1-2 minutes until the grains are translucent at the edges with the center still opaque (nacreous).
- Pour in the white wine and stir until completely absorbed. The alcohol evaporates, leaving only the fruity acidity that will give freshness to the risotto.
- Cooking: 16-18 minutes Start adding the fumet ladle by ladle, waiting for each addition to be absorbed before adding the next. Stir constantly with gentle movements. The rice should always be bathed in liquid but never drowned. After 12 minutes, add the flaked cod and continue adding broth for another 5-6 minutes.
- Mantecatura: the final touch Remove from heat when the rice is al dente (firm to the bite but not crunchy). Add the cold butter cut into cubes and the grated Parmesan. Stir vigorously for 30 seconds. This operation — mantecare — creates the creamy emulsion that defines a great risotto. The result should flow like lava when served (all'onda: when you shake the plate, the risotto moves like a wave). Top with parsley and lemon zest.
Our secret tip
Yes, I put Parmesan in a fish risotto. In Italy, this would be sacrilege, but practice shows that a moderate amount of Parmesan adds umami without overpowering the cod. If you are a purist, substitute it with 2 more tablespoons of butter and a drizzle of raw extra virgin olive oil. And if you want the most luxurious risotto possible, add some sea urchin roe or truffle slices on top when serving.
Buy it at BacalaloExtra Flaked Desalted Cod - 500g€19.97 · Refrigerated 24-48h delivery →Frequently Asked Questions
What rice do I use for risotto?
Round grain rice rich in starch, such as Carnaroli or Arborio, which gives risotto its characteristic creaminess.
When do I add the cod?
Towards the end, flaked, so that it integrates and heats through without completely falling apart and provides flakes in every bite.
Does it contain cheese?
A little Parmesan at the end adds creaminess and umami, but sparingly so as not to overpower the flavor of the cod.
