Cod in Sage Butter with Butternut Squash Risotto

Crush or mince the garlic. Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic for 1 minute, then stir in the risotto rice and toast the grains for 1 minute. Pour in the stock and allow to slowly incorporate, stirring regularly. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

When the risotto has 15 minutes left, heat the rest of the olive oil in a frying pan over medium-high heat. Tear the Serrano ham into pieces and discard the sage stalks. Fry the Serrano ham with the sage leaves for 5 - 7 minutes, then remove from the pan and set aside. Keep the oil in the pan to use for the cod.

Add a generous knob of butter to the same pan and fry the cod for 2 - 3 minutes per side. Season to taste with salt and pepper. In the meantime, chop the onion and grate the Parmigiano Reggiano. Tear off the cress or use scissors if preferred.

Melt a knob of butter in a saucepan over medium-high heat and fry the onion for 2 minutes. Deglaze with the white balsamic vinegar and the honey. Add the cream and the diced butternut squash, then use an immersion blender to process until smooth. Transfer this to the risotto, along with half each of the Parmigiano Reggiano and the cress. Season to taste with pepper.