In a saucepan, combine the chopped shallot, diced celery (reserve a small amount for garnish), 40 g of extra virgin olive oil, the cod cut into pieces, 80 g of white wine, and 150 g of water. Cover and place over medium heat to cook for about 20 minutes, adding a splash of water if needed to prevent the cooking base from drying out. Remove from heat, transfer the fish to a plate, cover, and keep warm.
Toast the rice in a dry non-stick pan without fat for about 1 minute, then transfer it to the saucepan with the fish cooking liquid. Cook for 15–16 minutes, gradually adding hot water as needed, and season with salt.
Peel the figs and cut them into small dice.
Once the risotto is cooked, beat and stir well (mantecare), then gently fold in the diced figs and the cooked cod.
Finish the dish with the reserved fresh diced celery, snipped chives, and a generous grind of black pepper.
