Fresh risotto with cod fillet

Step 1

Prepare the broth. Crush or finely chop the garlic. Chop the shallot. Cut the fennel into quarters, remove the hard core and cut the fennel into very thin strips. Keep the fennel leaves aside. Squeeze half of the lemon and cut the other half into wedges. Slice the radish.

Step 2

Heat 1/2 tbsp butter per person in a frying pan over medium heat. Add the fennel seeds, garlic and shallot and sauté for 1 - 2 minutes. Add half of the fennel and stir-fry for 5 - 7 minutes. Add the risotto rice to the skillet and cook over low heat for 2 minutes. Add 1/2 tbsp white wine vinegar per person and 1/3 of the stock and let the rice grains slowly absorb the stock. Stir regularly.

Step 3

Once the stock has been absorbed by the rice grains, add another 1/3 of the stock and repeat with the rest of the stock. Add the peas to the last part of the stock. Cook the risotto over low heat for 20-25 minutes. In the meantime, mix the radishes and the remaining fennel in a bowl with per person: 1 tbsp lemon juice and 1 tsp sugar.

Step 4

Cut the mint into strips and coarsely grate the Parmigiano Reggiano.

Step 5

Pat the cod dry and season with salt and pepper. Just before serving, heat the remaining butter in a frying pan over medium heat and fry the cod for 1 - 2 minutes per side. Meanwhile, mix the spinach, 3/4 of the parmigiano reggiano and 3/4 of the mint through the risotto. Stir well and season with salt and pepper.

Step 6

Divide the risotto between the plates. Serve with the cod, the fennel-radish salad and the lemon wedges. Garnish with the remaining mint, parmigiano reggiano and the fennel tops.