PAN ROASTED COD RISOTTO recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Malt›Pan Roasted Cod Risotto Recipe

Pan Roasted Cod Risotto Recipe

Inspired by Malt
Time1h
Serves2

WITH CRIMINI & SHITAKE MUSHROOMS IN BEURRE BLANC & RUSSET CHIPS

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Ingredients

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For the Risotto

For the Cod

For the Beurre Blanc

For the Russet Chips

Method

Prepare the Russet Chips

  1. 1

    Fry the Chips

    Heat vegetable oil in a deep frying pan. Fry the thinly sliced Russet potatoes until golden brown and crispy. Remove and drain on paper towels, then season with salt.

Make the Beurre Blanc

  1. 2

    Prepare the Sauce

    In a saucepan, combine white wine and shallots. Simmer until reduced by half. Whisk in chilled butter, piece by piece, until emulsified. Season with salt and pepper.

Cook the Risotto

  1. 3

    Sauté the Aromatics

    In a large pot, heat olive oil and butter over medium heat. Add shallots and garlic, sauté until translucent. Add crimini and shiitake mushrooms, cook until softened.

  2. 4

    Add Rice

    Stir in Arborio rice and cook for 1-2 minutes until slightly translucent.

  3. 5

    Add Wine and Broth

    Add white wine, stirring until absorbed. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed before adding more. This should take about 18-20 minutes.

  4. 6

    Finish the Risotto

    Once the rice is creamy and al dente, stir in Parmesan cheese. Season with salt and pepper to taste.

Cook the Cod

  1. 7

    Pan-Roast the Cod

    Season the cod fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the cod in the skillet and cook for about 4-5 minutes on each side until golden and cooked through.

Assemble the Dish

  1. 8

    Plating

    Serve the risotto topped with the pan-roasted cod, drizzled with beurre blanc, and garnished with crispy russet chips.

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