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