Practical Way to Serving Tasty Risotto di spada e zafferano swordfish and saffron risotto
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To prepare an unforgettable Risotto di spada e zafferano swordfish and saffron risotto, below are the ingridients needed:
- You need 350 of of risotto rice.
- Prepare 1 of swordfish fillet.
- You need 1 of small courgette.
- You need of Small chopped onion.
- You need strands of Saffron to taste, few.
- Use 1-1.2 litres of hot stock.
- Provide to taste of Salt.
- Get of Fresh parsley to serve.
- Prepare of Good knob of butter.
- Prepare of Olive oil.
- You need of Glug of white wine.
After readying the materials, now you are ready to prepare your 5-star Risotto di spada e zafferano swordfish and saffron risotto by following the instructions on this section:
- Chop onion, chop courgette, chop the fish. Cook onion in oil until soft..
- Add courgette and cook for another min or so. Then add the fish. Continue cooking and stirring. Add rice and turn up the heat slightly. Stir frequently for 1 or 2 mins.
- Now add the wine and let it evaporate. Add about 3/4 of the stock and stir frequently. Add saffron and a pinch of salt. Keep stirring for about 20 mins adding more stock as needed. Towards end of cooking time, add a few small knobs of butter, stir well until creamy. Serve with fresh parsley 😁.
Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, beef or chicken stock, dry white wine and Parmigiano cheese. The choice of the type of rice, for the excellent result of the Milanese risotto, is really important. Increase heat to high, add butter, and cook, stirring and shaking rice constantly until butter has melted and rice is thick and creamy; add more stock or water as necessary if risotto becomes too dry. In a small saucepan, warm the fish or vegetable stock. I love how fragrant it is and specially how well it compliments seafood.
Recipe : Risotto di spada e zafferano swordfish and saffron risotto
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