Gallo WW uses cookies on its sites to offer you a better use experience. Learn more about cookies.

Cod and Fried Tomato Risotto

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 240g Rice suitable for risotto
  • 400g Cod loins
  • 125g Ripe tomatoes, diced
  • 1dl White wine
  • 1.25dl Gallo Special Selection Olive Oil
  • 75g Chopped onions
  • 5dl Fish stock

Prepare the fish stock and boil the cod.
Shred the cod and strain.
Heat the chopped onions in the olive oil, add the risotto rice and fry until it is transparent, then add the white wine.
Add 1/3 of the stock, stir and add another 1/3 of the stock once the first 1/3 has "evaporated".
Add half of the shredded cod and add the remaining stock.
Fry the tomatoes in olive oil and set aside.
Remove the risotto from the heat, add Gallo Special Selection Olive Oil and serve together with the fried tomatoes and some cod slivers.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

Follow Us
Subscribe Newsletter
X HELLO Spare us a minute of your time

Contact Us
for any information Contact Us