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Risotto with fennel served with a papillot of cod
A delicate dish of creamy fennel risotto served with cod in an aromatic papillote.
Open Fire Plancha BBQ
4
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45 Minutes
Easy
Ingredients
- 300 gr risotto rice
- 1 fennel tuber
- 1 celery
- 1 onion
- 2 cloves of garlic
- 1 liter of broth (vegetable or fish)
- 200 ml dry white wine
- 50 gr Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Sea salt and freshly ground black pepper to taste
Papillote of cod
- 4 cod fillets (about 150-200 gr each)
- 1 lemon (in thin slices)
- Bit of fennel
- 4 tbsp olive oil
- Sea salt and freshly ground black pepper to taste
- Aluminum foil
TiGER FiRE Accessories
Ingredients
- 300 gr risotto rice
- 1 fennel tuber
- 1 celery
- 1 onion
- 2 cloves of garlic
- 1 liter of broth (vegetable or fish)
- 200 ml dry white wine
- 50 gr Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Sea salt and freshly ground black pepper to taste
Papillote of cod
- 4 cod fillets (about 150-200 gr each)
- 1 lemon (in thin slices)
- Bit of fennel
- 4 tbsp olive oil
- Sea salt and freshly ground black pepper to taste
- Aluminum foil
TiGER FiRE Accessories
Preparatory work:
Risotto Preparation:
- Chop the onion, garlic and celery.
- Prepare the broth.
Prepare papillote:
- Prepare four large sheets of aluminum foil.
- Cut the fennel into thin slices.
- Place a cod fillet in the center of each sheet. Divide the lemon slices, and the fennel slices among the fillets.
- Drizzle each fillet with 1 tbsp olive oil and sprinkle with sea salt, black pepper.
- Fold the foil closed to completely enclose the cod fillets and vegetables, creating a tightly sealed package (papillote).
Let's cook!
Risotto Cooking
- Place the skillet with the risotto on the grill rack.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened.
- Add the fennel and celery and cook for another 5 minutes until softened.
- Add the risotto rice and cook for 2-3 minutes until the rice is translucent.
- Pour in the white wine and simmer until the wine is absorbed.
- Then add the broth gradually, a ladleful at a time, stirring frequently. Continue adding broth and stirring until the risotto is creamy and cooked. Stir in grated Parmesan cheese and season with salt and pepper to taste.
Papillote Grilling:
- Place the papillotes on the hot plate and bake for 10-15 minutes, depending on the thickness of the cod fillets. The fish is done when it falls apart easily and the vegetables are soft.
Suggestion
Serve the risotto on a large plate with the papillot of cod alongside. Open the papillotes at the table for a beautiful presentation and the delicious flavors.
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