Risotto with cod and basil oil

Cut the onion into half rings and grate the cheese. Heat the butter over low heat, add the onion and fruit for 3 minutes until it is translucent.

Add the risotto rice and cook for 3 minutes until the grains are translucent.

Add a dash of the hot fish stock and stir until it is absorbed.

Repeat until the rice is al dente. This takes about 20 min. It may be that you have left broth.

Add the grilled vegetables to the rice for the last 5 minutes.

In the meantime, cut the basil leaves coarsely, put the oil in a tall cup and puree with the hand blender.

Heat the butter in a frying pan, sprinkle the cod with salt and salt if necessary and cook over medium heat in 5 min. Turn halfway.

Remove the pan with risotto rice from the heat and add the cheese and the butter. Leave with the lid on the pan for 3 minutes.

Take the lid off the pan and stir in the risotto, season with pepper, salt if necessary and serve immediately.

Divide the fish into pieces over the risotto and sprinkle with the basil oil.