Sauté a chopped shallot and a crushed clove of garlic in olive oil until softened, then then add carnaroli rice and stir
for a couple of minutes, until the rice is translucent. Add a small glass of dry white wine (or dry vermouth) and cook until
almost evaporated, then start adding hot vegetable (or chicken) stock to the rice, a ladle at a time, simmering and stirring
as the rice absorbs the stock. After 10 minutes, add asparagus, cut into 4-5 cm lengths together with some frozen peas,
and continue simmering until the rice is cooked. Meanwhile, season chunks of skinned cod loin and fry skinned-side up in
hot olive oil, turn over carefully, add a Tbs or two of butter and continue cooking, basting with the butter until cooked
through and golden, another 4-5 minutes. Stir some grated parmesan into the rice and serve with the cod on top,
garnished with chopped parsley.