240 g of Camargue PGI whole black long-grain rice Hériztage
600 g of cod loin, cut into 4 portions
4 shallots
1 liter of vegetable broth
150 ml of dry white wine
250 ml of heavy cream
40 g of grated parmesan
2 tbsp of olive oil
Flour
Salt, pepper
Chopped chives
Peel and slice the shallots. Sauté them in a frying pan with 1 tbsp of olive oil.
Heat the broth.
After rinsing the rice, add it to the frying pan and mix well.
Add the white wine and cook, stirring, until the wine is completely absorbed.
Continue cooking the rice like a risotto: add 1 ladle of broth, stir, cover, and let it absorb on low heat before adding another ladle of broth.
Repeat this process until the rice is fully cooked (about 45 minutes).
Season with salt and pepper, considering whether the broth is already salted.
Meanwhile, prepare the parmesan sauce by melting the grated parmesan with the cream in a saucepan over low heat until it becomes smooth and creamy. Add pepper to taste.
Coat the cod loins in flour.
Heat 1 tbsp of olive oil in a pan and add the cod pieces.
Sear on each side, turning gently, for 7 to 8 minutes maximum.
Season with salt and pepper.
To plate, spread the parmesan sauce on the bottom of the plates, add the rice, then place a piece of cod on top.
Finish with a twist of pepper and chopped chives.
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