Name: Fish Risotto | Seafood Recipes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2-3 oz (50-75 g) unsalted butter; 1 large onion, peeled and finely chopped; 2-2½ pints (1.2-1.5 litres) Fish Stock; 1 celery stalk, sliced; 1 thyme sprig; 2 parsley sprigs; 1 mace blade; 1 small onion, peeled but left whole and studded with 2 cloves; 12 oz-1 lb (375-500 g) Italian risotto rice; ¼ pint (150 ml) dry white wine; 1 lb (500 g) monkfish, haddock, halibut or other firm white fillets, skinned and cubed; 2 small red mullet, heads and tails removed, cut into 2.5 mm/1 inch slices (optional); 3-4 saffron threads (optional); 1 garlic clove, peeled and finely chopped; 10 oz (300 g) cooked unshelled prawns; Sea salt; Freshly ground white pepper; 1½ oz (40 g) grated Parmesan cheese, plus extra to serve; Finely chopped parsley, to garnish

Fish Risotto | Seafood Recipes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Seafood

Servings 6

Ingredients

2-3 oz (50-75 g) unsalted butter
1 large onion, peeled and finely chopped
2-2½ pints (1.2-1.5 litres) Fish Stock
1 celery stalk, sliced
1 thyme sprig
2 parsley sprigs
1 mace blade
1 small onion, peeled but left whole and studded with 2 cloves
12 oz-1 lb (375-500 g) Italian risotto rice
¼ pint (150 ml) dry white wine
1 lb (500 g) monkfish, haddock, halibut or other firm white fillets, skinned and cubed
2 small red mullet, heads and tails removed, cut into 2.5 mm/1 inch slices (optional)
3-4 saffron threads (optional)
1 garlic clove, peeled and finely chopped
10 oz (300 g) cooked unshelled prawns
Sea salt
Freshly ground white pepper
1½ oz (40 g) grated Parmesan cheese, plus extra to serve
Finely chopped parsley, to garnish

Keyword Fish recipes, Risotto