300 grams of rice
250 grams of dried cod soaked
a little 'white flour, corn flour and milk
2 small onions
a large pinch of saffron
1 cup dry white wine
1 liter of vegetable broth and a half
200 grams of cream
a handful of olives
50 g butter
oil and salt.
Cut the cod into cubes, dip in batter made with flour and milk, fry them and put them on paper towels.
Chop an onion and let it brown with two tablespoons of oil, add ½ glass of wine, then a cup of broth and simmer to reduce by half.
Add the cream and cook for 10 minutes.
Add sauce to the fried cod and olives.
In a saucepan, fry the finely chopped onion in butter, add rice and toast, moisten with half a glass of wine, allowing it to evaporate and then add the hot vegetable stock, the saffron, and cook.
Divide the risotto into dishes and garnish with hot sauce.