Whiting Risotto
Do you know the feeling of trying to organize the freezer and start finding containers with unknown content? If that never happen to you it is probably because you are not as compulsive as me regarding food waisting. My fridge and freezer tend to turn into a "leftovers refugee camp" more often than desirable. And if that might mean that my creativity has to be active, it also means that sometimes I ran out of space to store everything else. At that point, I land on planet earth and eat what is eatable, discard what I should not have saved in the first place and, finally, can have my freezer/fridge organized the way I like.
Yesterday was one of those "land on Earth" days. I open the freezer to figure out what I was going to cook for dinner and I started to notice a significant number of containers, some with their content identified, other completely anonymous. My eyes landed on one, next to a package of whiting fillets, that said "scallops stock". I had my dinner - whiting risotto. Bazinga!
I started by poaching 4 small fillets*. The process is super easy: cover the bottom of a baking dish with 1 tablespoon of minced onion; place the fillets, previously seasoned with salt and pepper, on top of the onions and sprinkle them with another tablespoon of minced onions. Drizzle with one tablespoon of olive oil, add one cup of dry white wine (or, in case you do not have white wine, 1 teaspoon of good white vinegar diluted in one cup of water), and place it inside a pre-heated oven (350F) for 15 minutes or until the fillets feel tender when pierced with a fork. Strain the poaching liquid and reserve. The fish is ready to add a delicious cream sauce, to make a gratin, a souffle or, in this case, a risotto (to other fish recipes follow the label "Fish" on the right side of the page).
In a pan, bring the poaching liquid diluted in water (or more fish stock. In this case I added the scallops stock and water) to a steady simmer. You should have around 4 cups of simmer liquid.
In a skillet, saute 2 tablespoons of minced onion in one tablespoon of vegetable oil and 1 tablespoon of butter, over medium heat. When the onion is translucent, add 1 cup of Arborio rice and stir until the rice starts to look "milky". At that point, add 2 ladlefuls of simmering liquid and stir thoroughly until all the liquid is absorbed. Proceed the same by adding 1 ladleful of simmering liquid at a time, stirring constantly. The next portion of liquid should only be added when the previous is fully absorbed. The rice should take around 20 minutes to cook. A good risotto is tender but firm to the bite but your taste should be your guide here.
When the rice is cooked, remove from heat, add 2 tablespoons of freshly grated Parmesan cheese, and stir thoroughly. Correct for salt and pepper. Add the poached fish, cut into small pieces, and mix well. Serve at once.
I was proud of myself yesterday night. I came up with this recipe using the skills I have been developing along the lasts months. I guess it is working because this risotto was really tasty. :)
*The quantities presented here are enough for 2 to 4 people (depending is used as main dish or appetizer, respectively). Adapt accordingly.
Yesterday was one of those "land on Earth" days. I open the freezer to figure out what I was going to cook for dinner and I started to notice a significant number of containers, some with their content identified, other completely anonymous. My eyes landed on one, next to a package of whiting fillets, that said "scallops stock". I had my dinner - whiting risotto. Bazinga!
I started by poaching 4 small fillets*. The process is super easy: cover the bottom of a baking dish with 1 tablespoon of minced onion; place the fillets, previously seasoned with salt and pepper, on top of the onions and sprinkle them with another tablespoon of minced onions. Drizzle with one tablespoon of olive oil, add one cup of dry white wine (or, in case you do not have white wine, 1 teaspoon of good white vinegar diluted in one cup of water), and place it inside a pre-heated oven (350F) for 15 minutes or until the fillets feel tender when pierced with a fork. Strain the poaching liquid and reserve. The fish is ready to add a delicious cream sauce, to make a gratin, a souffle or, in this case, a risotto (to other fish recipes follow the label "Fish" on the right side of the page).
In a pan, bring the poaching liquid diluted in water (or more fish stock. In this case I added the scallops stock and water) to a steady simmer. You should have around 4 cups of simmer liquid.
In a skillet, saute 2 tablespoons of minced onion in one tablespoon of vegetable oil and 1 tablespoon of butter, over medium heat. When the onion is translucent, add 1 cup of Arborio rice and stir until the rice starts to look "milky". At that point, add 2 ladlefuls of simmering liquid and stir thoroughly until all the liquid is absorbed. Proceed the same by adding 1 ladleful of simmering liquid at a time, stirring constantly. The next portion of liquid should only be added when the previous is fully absorbed. The rice should take around 20 minutes to cook. A good risotto is tender but firm to the bite but your taste should be your guide here.
When the rice is cooked, remove from heat, add 2 tablespoons of freshly grated Parmesan cheese, and stir thoroughly. Correct for salt and pepper. Add the poached fish, cut into small pieces, and mix well. Serve at once.
I was proud of myself yesterday night. I came up with this recipe using the skills I have been developing along the lasts months. I guess it is working because this risotto was really tasty. :)
*The quantities presented here are enough for 2 to 4 people (depending is used as main dish or appetizer, respectively). Adapt accordingly.
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