Risotto with fish
Heat the olive oil in a thick-bottomed pan and fry the garlic and spring onions in a glassy layer.
Add the rice, scoop a few times so that the rice looks nicely shiny and add the wine to it.
Once the wine has been absorbed by the rice, pour a little hot stock and stir until the rice has absorbed all the moisture. Add more stock and stir until the rice is cooked after about 25 minutes. The risotto is good if the rice is still moist and the grains are still firm but well cooked.
Add the pieces of cod for about 10 minutes before the end of the cooking time. Work the shrimps right before serving.
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