Creamy Rice with Fish Fillets
6,5 / 10
- 4 cups chicken stock
- 4 Red mullet fillets (deboned)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 cups Risotto
- ⅜ cup dry white wine
- 1 pinch Saffron
Heat the stock in a pan and poach the fish in it for 10 minutes.
Remove the fish and flake the flesh away from the skin – discard the skin.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
Once the wine has cooked in, reduce the heat a little and add the saffron and hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
Season and remove from the heat. Add the butter and leave to melt into the risotto.
Stir through the fish and parsley and serve immediately.