John Dory risotto
Ristorante L’insonnia

Type of recipe: First courses

Preparation method:

Clean and gut the John Dory, cut into 4 fillets and set aside. With the remaining parts of the fish, prepare a stock using ½ an onion, carrot and celery. Place 2-3 tablespoons of oil and the remaining ½ chopped onion in a frying pan. Sauté lightly and as soon as the onion softens, add the rice and toast for 5 minutes. Add the white wine and reduce. Add the previously-prepared fish stock, ensuring the level of liquid in the pan is equal to the level of rice. Continue cooking for 15 minutes adding more stock - a ladle at a time - when the rice dries, until it is fully cooked. In the meantime, melt a knob of butter in a frying pan and brown the John Dory fillets. When the rice is cooked, remove from the heat and add a drizzle of oil. Place the rice on a dish, topping with a fillet of John Dory. Sprinkle the dish with chopped parsley and serve.

Preparation method:

Clean and gut the John Dory, cut into 4 fillets and set aside. With the remaining parts of the fish, prepare a stock using ½ an onion, carrot and celery. Place 2-3 tablespoons of oil and the remaining ½ chopped onion in a frying pan. Sauté lightly and as soon as the onion softens, add the rice and toast for 5 minutes. Add the white wine and reduce. Add the previously-prepared fish stock, ensuring the level of liquid in the pan is equal to the level of rice. Continue cooking for 15 minutes adding more stock - a ladle at a time - when the rice dries, until it is fully cooked. In the meantime, melt a knob of butter in a frying pan and brown the John Dory fillets. When the rice is cooked, remove from the heat and add a drizzle of oil. Place the rice on a dish, topping with a fillet of John Dory. Sprinkle the dish with chopped parsley and serve.