Ristorante L’insonnia
Ingredients and quantities

Quantities for 4 people:

  • 1 John Dory, weighing approx. 1 kg
  • 1 small onion
  • 1 carrot
  • 1 celery stalk
  • 300g Carnaroli rice
  • salt
  • extra-virgin olive oil
  • butter
  • parsley

John Dory risotto

Type of recipe: First courses

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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.

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