Cod With Pancetta And Pea Risotto - cooking recipe

Ingredients

6 cups chicken stock
2 tbsp olive oil
1 small onion, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
1 cup peas
8 slices pancetta
4 None cod fillets ( 4 oz each)
3 tbsp butter
1/3 cup grated Parmesan cheese, plus additional, to serve

Preparation

Pour stock into a medium saucepan and bring to a slow simmer. Cover and keep hot.
Heat half the oil in a large, heavy-bottomed saucepan on medium heat. Saute onion for 3-4 mins, until tender. Add rice. Cook, stirring, for 1 min, or until coated. Add wine. Cook, stirring, for 1 min, or until absorbed.
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add peas with last batch of stock.
Meanwhile, heat remaining oil in a large skillet on high heat. Fry pancetta for 1 min each side, or until crisp. Remove from pan.
Season fish. Add to pan, skin-side down. Weigh down with a heavy pan to prevent it curling up. Cook for 2-3 mins, until skin is crisp. Remove pan. Turn and cook for 1 min, or until just cooked through. Remove from heat.
Stir butter and cheese into risotto. Season to taste. Let stand, covered, for 2 mins. Serve risotto topped with fish, pancetta and additional Parmesan cheese.