Recipe by Karen Elizabeth
An unusual, delicately flavoured, fish risotto. The trick to risotto, is allowing the rice to completely absorb each addition of stock. from Kitchen Classics : The Italian Kitchen
Top Review by Jock M.
Excellent, very soft subtle flavours. I used home made stock from home grown Jade Perch from my aquaponics set up. The fish I used were locally caught Mullet fillets. Next time Ill try adding some Winter Tarragon.
- 60 g butter
- 400 g skinless firm white fish fillets, cut into 3 cm (such as coley, cod, blue-eye, ling, hake)
- 5 cups fish stock
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground turmeric
- 330 g risotto rice (arborio)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon snipped chives
- 1 tablespoon chopped dill
- sliced lemons or lime, for garnish
Directions See How It's Made
- Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
- Remove from the pan and set aside.
- Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
- To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
- Add the turmeric and stir for one minute.
- Add the rice, and stir to coat.
- Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
- Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
- Stir in the lemon juice, parsley, chives and dill.
- Add the fish, and stir gently.
- Serve garnished with slices of lemon or lime, and herb sprigs.