Black cod with fried garlic and romano risotto and radish

Cod

• 6 7- to 8-ounce black cod fillets (about 1 inch thick)
• Coarse kosher salt
• 6 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh Italian parsley
  

Risotto

• 6 cups reduced-sodium chicken broth (48 fl ounces)
• 2 cups hot water
• 3/4 stick unsalted butter, divided
• 1 medium onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1 pound Arborio rice (2 1/2 cups)
• 2/3 cup dry white wine
• 1/2 cup grated Pecorino Romano
  

Radishes

• 1 tablespoon white-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 pound trimmed radishes, julienned
• 1 tablespoon finely chopped chives
  

Heat 1 tablespoon oil in a metal skillet over moderately high heat, until oil ripples. Sprinkle fish on both sides with coarse salt and pepper. Place fish in skillet, skin side down. Cook fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm. 

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.

Meanwhile for the risotto bring broth and water to a simmer in a 3-to 4-quart saucepan. Heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, about 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

Lastly for the radishes whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.