Risotto
Ingredients
- 500g Arborio rice
- 2 Litres fish stock (hot)
- 1 kg Nile perch fillets cubed
- Baby spinach leaves
- 1 Cup white wine
- 1 Onion chopped
- 3 Cloves garlic
- 60g Butter
- half cup olive oil
- Parmesan cheese
Method
Heat butter & oil.
Soften onion & garlic in butter & oil.
Add rice and stir until coated.
Add wine and stir until liquid disappears.
Keep adding stock by the half cup until absorbed.
When rice is almost soft, add fish and spinach leaves.
Stir until fish cooked, adding stock until rice totally softened.
Serve with grated Parmesan
Notes
- The sharper or smellier the cheese on top, the better, as is the case with most Italian dishes.
- You must keep stirring the rice, once you have started, otherwise everything will stick to the bottom of the pot and your risotto will not cook properly.
- Makes great left-overs.