This is a very simple seafood risotto. Use a pre-made fish stock (we sell a great one in our Dunedin and Queenstown stores). Or, make your own – we have a recipe for fish stock here on our site.
Use: any white fish you can pan fry, but a flatfish like Lemon Sole or Brill would be lovely, and Gurnard or Blue Cod would also be great choices. Fresh live Clams or Mussels are optional if you’re in the mood for shellfish.
2-3 cups Fish Stock
1 Tbsp Olive Oil
1 Shallot, finely diced
2 cloves Garlic, minced
2/3 cup Arborio Rice
½ cup Dry White Wine
2 Tbsp Lemon Juice
¼ cup Cream
Flaky Sea Salt
Freshly Cracked Black Pepper
250g Fish Fillets, or 2 Fillets
¼ cup Flour, for dredging
1 Tbsp Olive Oil
Fresh Clams and/or Mussels (optional)
½ cup Fish Stock
In a pot, heat the fish stock and then set aside.
Remove the fish from the fridge and bring it up to room temperature while you cook the risotto.
Place a heavy-based wide pot or pan on a medium heat.
Add the olive oil and wait for it to warm up.
Add the shallots and garlic and cook, stirring frequently, until translucent.
Add the arborio rice, cook for 1 minute, while stirring continuously.
Add the white wine and lemon juice to the rice and cook until most of the alcohol has evaporated and the rice has absorbed most of the liquid.
Add half a cup of fish stock little-by-little to the rice.
Turn the heat down low, to allow the rice to cook slowly, and stir frequently as the rice cooks and the fish stock absorbs.
Continue to add and cook out the fish stock, half a cup at a time, while stirring frequently.
The amount of stock needed to cook the rice will vary. Taste the rice as you go to check how it’s going, if it’s hard then add more stock.
When the rice is cooked, stir the cream through for an extra creamy risotto consistency.
Season with salt & freshly cracked black pepper to taste. Go easy on the salt as the stock may be salty.
Set the risotto aside with a lid on to keep warm
Pat the fish fillets dry with a kitchen towel.
Place the flour on a plate and dredge the fish in the flour.
Heat a heavy-based frying pan to a medium heat, then add the butter and oil to the pan.
Place the fish in the pan and cook for two minutes either side, or until golden brown and cooked (times will vary depending on the thickness of the fillets).
While the fish is cooking, cook the shellfish.
Place the shellfish and fish stock in a pot and cover with a lid. Discard any fish that are open already (and don’t shut when you press the shell closed) or broken.
On a high heat, cook the shellfish until they have opened, removing them from the pan as they open. Discard any that don’t open.
Portion the risotto into bowls and serve with the fish on top and clams scattered around the dish. Season with pepper to taste. Enjoy!