- 1.5 litres vegetable stock, heated
- 350 g carnaroli rice
- 200 g Baccalà Mantecato
- 65 g grana padano, grated
- 40 g butter
- 15 g parsley, chopped
- Olive oil, for frying
In a deep, wide frying pan over a high heat, toast the rice in oil, add a ladleful of hot stock and stir continuously until the liquid is absorbed.
Decrease heat to medium, add another ladleful of stock, simmer and stir until the liquid is absorbed.
Repeat this process until the rice is al dente, about 12 minutes.
Add the creamed cod, stir into rice, cover and simmer over a low heat for five minutes.
Finish with butter, cheese and parsley.
Remove from heat, leave to rest for ten minutes.