Codfish Risotto

Prepare the broth by placing water, carrot, onion, celery, one clove of garlic, bay leaf, and black pepper in a pot. Add the cod loins (even if frozen) and cook for 10 minutes after it comes to a boil.

Carefully remove the codfish from the broth and shred it into flakes, keeping the broth warm on another burner.

In another pot, melt butter with a drizzle of olive oil and sauté onion and garlic until golden brown.

Add the risotto-specific rice (Arborio or Carnaroli) and briefly sauté it in the pan.

Add the white wine and wait for all the alcohol to evaporate completely.

Begin adding the hot broth gradually, straining it if desired, and stir continuously until the liquid is absorbed before adding more.

When the risotto is almost at its ideal point (al dente), incorporate the flaked codfish, chopped olives, diced seedless tomato, and parsley.

Finish cooking by adding salt and black pepper to taste.

Remove the pot from the heat and finish the creaminess by 'mantecare' (stirring in) with Parmesan cheese and pieces of cold butter. Add lemon zest from the green part for a special touch.