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- Risotto with Creamy Fish
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PrintRISOTTO WITH CREAMY FISH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and fry the leek very gently until soft.
- Add the rice and mix thoroughly with other ingredients for a few minutes or until crackling hot.
- Add the wine and stir for 1 minute, then add 3 ladlefuls of fish stock and stir until the rice has absorbed most of the liquid.
- Turn down the heat and add the fish and another 2 ladles of fish stock. Continue to cook the rice, stir constantly. wait each time for the liquid to be absorbed before adding more.
- When the rice is tender but still firm to the bite, remove the pan from the heat and add the butter.
- Stir and then adjust the seasoning. Cover and rest for 5 minutes, then mix in a little more stock to keep the risotto moist. Finally, stir in the parsley and serve at once.
INGREDIENTS
- 1 leek (trimmed and finely chopped)
- 4 tablespoons unsalted butter
- 400 grams Vialone Nano rice
- 100 ml dry white wine
- 2 litres fish stock
- 250 grams cooked white fish, (skinned, boned and flaked)
- 50 grams fresh flat leaf parsley (freshly chopped)
- Sea salt and freshly milled black pepper
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