Cod Chips With Cilantro Risotto

• 2 bay leaves
• 2 slices codfish
• 3 3/8 tablespoons olive oil
• 2 garlic cloves
• 1 onion small
• 1 cup arborio rice
• 6 3/4 tablespoons white wine
• 4 1/4 cups water
• 1/2 cup cilantro chopped
• salt to taste
• black olives sliced

1. Heat oven to maximum heat.
2. On a baking sheet, add bay leaves and top with codfish pieces.
3. Drizzle with half the olive oil and put a garlic clove on top of each slice of codfish.
4. Watching carefully, bake for about 10 minutes, until cod releases the first gelatin (a white cream).
5. If fish pieces are very thick, double cooking time.
6. Do not over bake.
7. For the risotto, heat remaining olive oil in a pan and saute onion until translucent.
8. Add rice and stir for about 1 minute.
9. Add remaining chopped garlic, wine and cilantro.
10. Stir until wine evaporates.
11. Gradually add hot water until rice is tender, stirring constantly.
12. Only use enough water to cook rice, discard any excess water.
13. After turning off the heat, add 1 tablespoon of butter.
14. To serve, arrange risotto on a plate and top with cod chips.
15. Drizzle with a little olive oil.
16. Garnish with sliced black olives.

bay leaves, codfish, olive oil, garlic, onion, arborio rice, white wine, water, cilantro, salt, black olives

Taken from www.yummly.com/recipe/Cod-Chips-with-Cilantro-Risotto-2055738 (may not work)