Saffron and salted codfish Risotto

Method

Preparing the sauce:

1. Chop the salted cod (previously cleaned and soaked), coat in flour and fry until cooked.
2. Sauté one chopped onion in the extra virgin olive oil, half a glass of wine and the fish stock. Add the cream and cook for ten minutes.
3. Add the fried salt cod and olives to the sauce.

To make the risotto:

1. In a heavy bottomed saucepan, sauté one chopped onion in 20 g of butter until softened.
2. Add the rice and coat well until transparent.
3. Pour remaining ½ glass of wine and, once it has reduced, add a ladleful of the hot stock and simmer.
4. Add the saffron.
5. As the stock is absorbed add more stock if necessary. Continue this way for about 16 minutes or until the rice is properly cooked.
6. Remove the risotto from the heat and serve topped with the sauce.

Chef's tip

If you prefer, you can add the sauce to the risotto a couple of minutes before serving it, off the heat.

Serving suggestion

Serve with a fish main course, with vegetable side-dishes or with a large, colourful salad.

Wine selection

Chardonnay, Pinot grigio or Riesling.

Family tip

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Dish history

Salted codfish is a relatively infrequent ingredient in Italian kitchens, but is still a very tasty and versatile element. The risotto recipe we are suggesting here requires average cooking skills but the result will be astonishing! A simple and delicate flavour, with a touch of saffron: a delight for the eyes and the taste buds too.