Fisherman'S Risotto

Name: Fisherman'S Risotto
Ingredients: 1 white onion, diced; 400 grams risotto rice; 150 milliliters dry white wine; 1.5 liters vegetable stock; 500 grams skinless, boneless cod loins or fillets, cut into chunks; 200 grams garden peas, fresh or frozen; 500 grams clams, washed; 12 scallops; 5 sprigs parsley, roughly chopped; 3 sprigs dill, roughly chopped; 60 grams butter; 4 tablespoons olive oil; 100 grams Pecorino Romano cheese

13 ingredients

6 steps

Ingredients

1 white onion, diced
400 grams risotto rice
150 milliliters dry white wine
1.5 liters vegetable stock
500 grams skinless, boneless cod loins or fillets, cut into chunks
200 grams garden peas, fresh or frozen
500 grams clams, washed
12 scallops
5 sprigs parsley, roughly chopped
3 sprigs dill, roughly chopped
60 grams butter
4 tablespoons olive oil
100 grams Pecorino Romano cheese

Directions

1

Heat a few tablespoons of olive oil with a knob of butter and add the onion. Cook on a medium heat until softened but not browned, around 10 minutes.
2

Add the rice and stir, then pour in the wine. Once the wine has cooked down start to add the stock by the ladle full. Stir the rice often to prevent sticking and to help release the starch.
3

About 2/3 of the way through adding the stock, add the cod pieces and continue to cook the risotto as before. Then when you have around 250ml of stock left add the peas.
4

Once you've finished adding all of the stock the risotto should be cooked, creamy but not runny, and slightly al dente. Stir in 100g grated pecorino, a handful of parsley and dill, a bit of butter and season to taste with black pepper and salt if needs be.
5

Add the clams on top of the rice, cover the pan and leave on the side to steam. Meanwhile prepare the scallops by sauteing in a pan with some olive oil, about 1 minute on each side.
6

Serve the risotto topped with scallops, freshly grated pecorino cheese and fresh herbs.