Venetian Lemon Risotto with Pikeperch Slices
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the risotto:
- 200 g risotto rice (Arborio risotto rice)
- 1 shallot (s)
- 1 clove garlic
- 0.5 ½ lemon (s), zest and juice from them
- 1 tablespoon extra virgin olive oil
- 100 ml white wine (Pinot Grigio)
- 750 ml vegetable stock, hot
- 50 g parmesan, freshly rated
- 20 g butter
- salt and pepper
For the fish:
- 500 g pikeperch fillet (s)
- 2 tablespoon flour
- 2 tablespoon clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the risotto, rinse the lemon under hot water, cut in half and peel off one half of the peel with a zest zipper. Squeeze half a lemon.
- Peel the shallot and the clove of garlic, dice and fry briefly in hot olive oil. Add the rice and let it become translucent while stirring.
- Prepare the hot vegetable stock.
- Deglaze the fried rice with wine and add lemon zest and juice. Let the liquid boil down. Now add enough hot vegetable stock to cover the rice. Reduce the broth, stirring constantly, and repeat this process until the rice is cooked through. It should be mushy on the outside and still firm to the bite on the inside. Finally stir in butter and parmesan cheese and season with salt and pepper.
- Divide the fish into four pieces, dry them, season with salt, pepper and dust with flour. Heat the clarified butter in a pan and fry the fillets on the skin side for approx. 1 - 2 minutes. Then turn it over, switch off the stove and fry the fish for about 3 - 4 minutes.
- Arrange the risotto and fish on preheated plates and garnish with a little green if necessary.
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