Risotto with fennel served with a papillot of cod

Risotto:

• 300 g risotto rice
• 1 fennel bulb
• 1 celery
• 1 onion
• 2 cloves of garlic
• 1 litre stock (vegetables or fish)
• 200 ml dry white wine
• 50 g Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Sea salt and freshly ground black pepper to taste

Papillote of cod:

• 4 cod fillets (about 150-200 g each)
• 1 lemon (in thin slices)
• Some fennel
• 4 tbsp olive oil
• Sea salt and freshly ground black pepper to taste
• Aluminium foil

Oil can
Cast iron paella pan
Raised cooking grid

Risotto Prepare:

Chop the onion, garlic and celery.

Prepare the stock.

Prepare papillote:

Prepare four large sheets of aluminium foil.

Cut the fennel into thin slices.

Place a cod fillet in the centre of each sheet. Divide the lemon slices, and the fennel slices between the fillets.

Drizzle each fillet with 1 tbsp olive oil and sprinkle with sea salt, black pepper.

Fold the foil closed to completely enclose the cod fillets and vegetables, creating a tightly sealed package (papillote).

Cooking risotto:

Place the frying pan with the risotto on the grill rack.

Heat the olive oil in a large frying pan over medium-high heat. Add the onion and garlic and fry until soft.

Add the fennel and celery and fry for another 5 minutes until soft.

Add the risotto rice and fry for 2-3 minutes until translucent.

Pour in the white wine and simmer until the wine is absorbed.

Then add the stock gradually, a ladleful at a time, stirring frequently. Keep adding stock and stirring until the risotto is creamy and cooked. Stir in the grated

Parmesan cheese and season with salt and pepper.

Papillote Grilling:

Place the papillotes on the hot plate and cook for 10-15 minutes, depending on the thickness of the cod fillets. The fish is done when it falls apart easily and the vegetables are soft

Serve the risotto on a large plate with the cod papillot alongside. Open the papillotes at the table for a nice presentation and the delicious flavours.