Norwegian Cod with Risotto

Norwegian Cod with Risotto

A combination of risotto and Norwegian cod is a feast, and is perfect when expecting guests.

Difficulty Medium
Give your rating


Number of servings



  • Cut the cod into servings and sprinkle with salt.

  • Leave the fish for 10 minutes, rinse off the salt in cold water and dry with a paper towel.

  • Pan-fry the cod in a mix of olive oil and butter for approx. 3 minutes on each side..


  • Bring white wine, water and stock cube to a boil and keep the broth warm.

  • Finely chop onion and garlic and sauté in a little olive oil with rice on medium heat. It shouldn't fry, just get a little soft.

  • Add so much broth so it barely covers the rice. Reduce the broth while stirring and more.

  • When you have added approx. two thirds of the broth you can taste the rice. It should be al dente, have a solid core. It takes approx. 18 minutes.

  • Pan-fry chanterelles in olive oil until brown and add to the risotto.

  • Add parmesan, butter, corn and olive oil to the risotto, and taste with salt and pepper right before serving.

  • The risotto gets thicker and thicker as it stands and should be served right away.

Serve the cod with the risotto.