Fish Risotto | Seafood Recipes

Fish Risotto | Seafood Recipes

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
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