Venetian restaurants pre-cook a basic risotto to save time, halting the procedure after ten minutes when the rice is part-cooked. Ironically, given the relationship the people of the lagoon have with air-dried cod, it is the perfect method for risotto alla stoccafisso.
- 1.5 litres fish stock, heated
- 350 g carnaroli rice
- 150 ml milk
- 150 g stockfish (air-dried cod), rehydrated
- 60 g grana padano, grated
- 40 g butter, for frying and finish
- 30 ml white wine
- 15 g parsley, chopped
- Olive oil, for frying
In a deep wide frying pan, toast the rice in butter and oil over a medium heat, deglaze with wine and begin to add hot stock one ladleful at a time.
Stop after ten minutes.
Cover the pan, turn off heat, allow to cool, then remove contents to a separate container.
Resume cooking after several hours in a clean frying pan.
An hour before resumption, place the cod in a saucepan, cover with milk and simmer over a low heat.
Drain the milk from the cod, flake it and stir into the rice.
Increase heat, add stock and continue until the rice is al dente, about ten minutes.
Finish with butter and cheese, garnish with parsley.