Add saffron stands to the hot vegetable stock and leave to infuse while starting to cook the risotto.
Heat oil in large sauté pan or non-stick frying pan for a few moments, and add the rice. Cook over low heat for about 2 minutes, stirring, until the rice looks shiny, but not brown.
Add spring onions and garlic, then pour in white wine and let it bubble up for a few moments. Add a couple of ladlefuls of stock. Stir, then cook over a medium heat for 20-25 minutes, gradually adding remaining stock, until rice is tender and creamy.
About 10 minutes before the risotto is ready, start to cook the fish. Put the fillets into a shallow pan with a lid and add milk, bay leaf and 150ml (¼pt) boiling water. Season lightly. Cover and simmer gently for 6 to 8 minutes, or until the fish flakes easily when tested with a fork .
Add Parmesan and peas to the risotto, stirring them through gently. Season with salt and pepper to taste. Serve the risotto with the fish, garnished with basil leaves.
Cook’s tip: For a deliciously creamy risotto choose Italian arborio or carnaroli rice. If you can’t find black cod try substituting with wild Pacific cod.
• Generous pinch of saffron strands
• 900ml (1½ pt) hot vegetable stock
• 2 tbsp olive oil
• 225g (8oz) risotto rice
• 4 spring onions, trimmed and chopped
• 1 garlic clove, crushed
• 150ml (¼ pt) dry white wine
• 4 x 150g (6oz) fillets wild Alaska black cod
• 150ml (¼ pt) milk
• 1 bay leaf
• 4 tbsp Parmesan cheese, finely grated
• 75g (3oz) frozen petit pois or garden peas, thawed
• Salt and freshly ground black pepper
• Basil leaves, to garnish