Seafood Risotto With Pan-fried Fish |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious seafood risotto dish topped with pan-fried fish fillets Ingredients:
350g arborio or carnaroli rice |
200g slightly salted butter |
1 litre vegetable stock |
2 glasses of dry white wine |
1 fennel bulb chopped |
2 medium red onions finely chopped |
1 small squid cleaned and cut into rings |
200g smoked haddock or cod |
200g small crayfish tails left whole |
8 small fish fillets such as john dory and gurnard, skin on |
flat-leaf parsley and parmesan cheese shavings to garnish |
Directions:
1. Heat a large saute pan on a medium heat
2. add half the butter and fry the onions until soft
3. add the rice slowly to the onions and make sure all the grains are coated
4. slowly add the stock and wine stirring for the rice to absorb the liquid
5. add the chopped fennel and continue stirring
6. half way through cooking the rice add the smoked haddock, crayfish and squid rings
7. keep stirring then add the rest of the butter
8. 10 minutes from the end, in a separate pan, fry the fillets of fish skin down in a little butter and olive oil
9. To serve, divide the risotto onto 4 plates in a mound then place the pan-fried fillets of fish, skin side up, on top
10. Garnish with finely chopped parsley and Parmesan shavings
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