Risotto con Lo Stocco

Risotto with Stockfish


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Stocco is dried stockfish: a medium-size cod that has been hung on wooden scaffolding to dry in the sun, then expertly salted and air dried. To transform this hard, unappetizing product into something edible, the fish must be cleaned and soaked in good-quality tap water. The water that flows from the Apennine springs in the area of Mammola is said to be perfect for the task, and this, together with the skill of the local craftsmen, has given Calabrian stocco the reputation of being the finest in Italy.


  • 25 g/1 oz/2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1.5 litres/2 ½ pints/6 cups fish stock (preferably made with trimmings from the dried fish)
  • 500 g/1 ¼ lb stockfish or dried salt cod, soaked, washed and flaked
  • 175 ml/6 fl oz/¾ cup dry white wine
  • 350 g/12 oz/1 ⅔ cups risotto rice
  • 30 ml/2 tbsp extra virgin olive oil
  • a handful of fresh flat leaf parsley, finely chopped


  1. Melt the butter in a large heavy pan, add the onion and fry over a medium heat for 15 minutes or until golden brown. Meanwhile, set the stock simmering in a separate pan.
  2. Stir the flaked stockfish into the onion, then add the wine and stir over the heat until the alcohol evaporates. Add the rice and toast the grains for 2-3 minutes, stirring constantly to prevent them from scorching.
  3. When the rice is crackling hot, start adding the hot stock, one or two ladlefuls at a time. Stir constantly and do not ladle in more stock until the previous amount has been absorbed.
  4. After about 20 minutes, when the rice grains are soft and plump, stir in the oil and the parsley. Take the pan off the heat, cover it with a lid and set aside for 3-4 minutes, then stir again gently and serve.