What about risotto for dinner tonight? Creamy and full of fresh herbs. And it is something quite therapeutic about all that stirring. I know risotto is a meal on it`s own but I like to serve it as a side to fried fish like I did today.
Herb risotto
3 servings
2 tbsp olive oil
2 tbsp finely chopped shallots
3/4 cup arborio rice (risotto rice)
2 1/2 cup fishstock (cube+ water is fine)
1/4 cup white wine
2 tbsp chopped chive
2 tbsp chopped parsley
2 tbsp chopped majoram or oregano
3 1/2 oz grated parmesan cheese
2 tbsp butter
White pepper and salt
Heat up a medium large saucepan or dutch oven, add olive oil and shallots. Cook for 2 minutes until soft. Add rice and stir until rice is covered in oil/onion.
Heat up the fishstock in another saucepan and keep warm.
Lower the heat to medium-low and pour in the white wine. Cook until evaporated.
Pour in fishstock, 1/3 cup at the time and stir until the stock is cooked into the rice before you add more stock. Keap stiring and cook until the rice is cooked through, soft and creamy, about 20 minutes. Add the herbs and parmesan cheese, mix well. Then stir in the butter. The risotto should now be creamy and smooth. Serve.
3 servings
2 tbsp olive oil
2 tbsp finely chopped shallots
3/4 cup arborio rice (risotto rice)
2 1/2 cup fishstock (cube+ water is fine)
1/4 cup white wine
2 tbsp chopped chive
2 tbsp chopped parsley
2 tbsp chopped majoram or oregano
3 1/2 oz grated parmesan cheese
2 tbsp butter
White pepper and salt
Heat up a medium large saucepan or dutch oven, add olive oil and shallots. Cook for 2 minutes until soft. Add rice and stir until rice is covered in oil/onion.
Heat up the fishstock in another saucepan and keep warm.
Lower the heat to medium-low and pour in the white wine. Cook until evaporated.
Pour in fishstock, 1/3 cup at the time and stir until the stock is cooked into the rice before you add more stock. Keap stiring and cook until the rice is cooked through, soft and creamy, about 20 minutes. Add the herbs and parmesan cheese, mix well. Then stir in the butter. The risotto should now be creamy and smooth. Serve.
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