Summary

Ingredients

• 1 shallot (s)
• 1 clove garlic
• 6 tablespoon butter
• 200 g rice (risotto)
• 1 small can saffron ( small jar)
• 125 ml white wine
• 1 liter vegetable stock
• 2 leeks, (small)
• 50 g cream
• 35 g parmesan, freshly rated
• 8 fish fillet (s) (sea bream)
• 2 stalks sage
• salt and pepper

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Instructions

1. Peel and finely dice shallots and garlic. Sauté in 2 tablespoon butter until translucent. Add rice and saffron and sauté until translucent. Pour in the wine and let it boil down while stirring. Gradually pour in the hot stock and simmer for about 20 minutes while stirring.
2. Clean the leek and cut into fine rings. Stew in 2 tablespoon butter, season with salt and pepper. Fry the fish and sage briefly and vigorously in 2 tablespoon butter. Add the parmesan and leek to the risotto. Whip the cream until semi-firm, fold into the risotto and season with salt and pepper.
3. Beetroot and a cool glass of white wine go well with this.