Preparation
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1.
Cook the rice in hot water until al dente. Leave aside for later use.
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2.
Season fennel with salt.
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3.
Into a heavy based pan, add olive oil and fry the fennel briefly on both sides. Transfer to a plate and rest.
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4.
Add cod to the remaining oil, season with 1 spoonful of Vegeta Delight vegetable stock and add white wine.
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5.
Add the rice and chopped rosemary, stir and cook shortly.
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6.
Add desert wine or port wine and shake the saucepan to distribute the flavour.
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7.
Combine and mix the cream and mustard and add to the pan. Sprinkle with a pinch of salt and pepper, according to taste.
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8.
Arrange slices of fried fennel over the top, cover and leave aside for about 5 minutes.
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9.
Sprinkle with chopped dill just before serving.
Tip
For more flavour add 1-2 tablespoons of lemon juice to the risotto just before it is done.
Little secret
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 the risotto nice and creamy.
