Preparation
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1.
Cut the Florence fennel into slices and season with salt. Add olive oil to a skillet and fry briefly on both sides. Transfer to a plate and reserve.
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2.
Add sliced filet of cod to the remaining oil, season with 1 spoonful of Vegeta Mediterranean and add the white wine. Add the rice which you have cooked al dente in a separate saucepan. Add chopped rosemary, stir and cook briefly.
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3.
Add desert wine or port wine and shake the saucepan to incorporate. Stir in cream mixed with mustard and season the risotto with salt and pepper to taste.
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4.
Arrange slices of fried fennel on top, cover and leave to stand for about 5 minutes.
Serving
Sprinkle with chopped dill just before serving.
Advice
Try adding 1-2 tbsp lemon juice to the risotto just before it is done. Arborio is the perfect rice grain for risottos because of its high starch content; as you add liquid and stir the risotto, the grains crack and release starch which can quickly absorb a lot of liquid and this is what makes your risotto nice and creamy.
