Fish Risotto Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Risotto rice | 300 Gram | |
| White wine | 100 Milliliter | |
| 1 litre fish stock, homemade or made with low-salt stock cubes | ||
| Cod | 150 Gram, cubed | |
| Salmon | 150 Gram, cubed | |
| Snapper | 150 Gram, cubed | |
| Fresh parsley, to garnish | ||
Directions
Heat 3 tablespoons of the olive oil in a large pan.
Add the onion and cook on a high heat for 2-3 minutes.
Add the garlic and stir for 1 minute.
Add the rice and coat with the oil in the pan for 1-2 minutes, then add the wine and simmer for a further minute.
Have your stock ready in a separate pan on the boil.
Add it a ladle at a time to the rice mixture, stirring continuously for 20 minutes.
Just 5 minutes before the rice is ready add all the fish and cook through.
This takes very little time.
Serve the risotto topped with parsley.
I like to use a pastry ring as a mould to make the risotto into a nice, round shape.
Add the onion and cook on a high heat for 2-3 minutes.
Add the garlic and stir for 1 minute.
Add the rice and coat with the oil in the pan for 1-2 minutes, then add the wine and simmer for a further minute.
Have your stock ready in a separate pan on the boil.
Add it a ladle at a time to the rice mixture, stirring continuously for 20 minutes.
Just 5 minutes before the rice is ready add all the fish and cook through.
This takes very little time.
Serve the risotto topped with parsley.
I like to use a pastry ring as a mould to make the risotto into a nice, round shape.
Chef
