Cod with Truffle-Style Mushroom Orzotto & Parmigiano Reggiano

• Turn up the heat and stir in the orzo, then fry for 1 minute (see Tip).
• Pour in the stock and cover with the lid.
• Cook the orzo for 10 - 12 minutes over low heat until done, stirring regularly.
• Add an extra splash of water as necessary if the orzo seems too dry.

Tip: you can also deglaze the pan with a splash of white wine if you have some at home.

• Melt a knob of butter in a frying pan over medium-high heat and fry the mushrooms for 5 - 6 minutes.
• Transfer the mushrooms and the truffle-style oil to the orzo. 
• Add half each of the parsley and Parmigiano Reggiano, then mix well to combine.
• Season to taste with salt and pepper.

• Pat the fish dry with kitchen paper.
• Melt a knob of butter in the same pan over medium-high heat.
• Fry the fish for 1 - 2 minutes per side, seasoning to taste with salt and pepper.

• Meanwhile, in a salad bowl combine the extra virgin olive oil with the balsamic vinegar and the mustard.
• Season to taste with salt and pepper. 
• Peel the pear, then core and thinly slice it.
• Shortly before serving, transfer the arugula and the pear to the dressing and toss well to combine.