• Generous pinch of saffron strands
• 900ml (1-1/2pts) hot vegetable stock
• 2 tbsp olive oil
• 225g (8oz) risotto rice
• 4 spring onions, trimmed and chopped
• 1 garlic clove, crushed
• 150ml (1/4 pt) dry white wine
• 4 x 150g (6oz) fillets wild Alaska black cod
• 150ml (1/4 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

Add the saffron stands to the hot vegetable stock and leave to infuse while starting to cook the risotto.

Heat the oil in a large sauté pan or non-stick frying pan for a few moments, and add the rice. Cook over a low heat for about 2 minutes, stirring, until the rice looks shiny, but not brown.

Add the spring onions and garlic, then pour in the 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 the remaining stock, until the 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 the milk, bay leaf and 150ml (1/4 pint) 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 the 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.

Chef'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.