A delicious creamy risotto, elegantly arranged and topped with three types of fish. Garnished with parsley and a hint of lemon zest, it offers a sophisticated balance of flavors and textures, perfect for a refined seafood dinner.
Ingredients (for 4 servings):
- 320 g (1 ½ cups) Carnaroli rice
- 150 g (5 oz) fresh salmon
- 150 g (5 oz) cod fillets
- 150 g (5 oz) shrimp (peeled and deveined)
- 1 small onion
- 1 clove of garlic
- 1 liter (4 cups) fish stock
- 1 glass dry white wine
- 3 tablespoons extra-virgin olive oil
- 20 g (1 ½ tbsp) butter
- Fresh parsley, chopped
- Salt and pepper to taste
- Grated lemon zest (optional)
Instructions:
- Prepare the fish:
Cut the salmon and cod into cubes. Set the shrimp aside. - Make the soffritto:
Heat the olive oil in a large pan, then sauté the finely chopped onion and the crushed garlic clove. - Toast the rice:
Add the rice to the pan and stir for about a minute, letting the grains toast slightly. Deglaze with the white wine and allow it to evaporate. - Cook the risotto:
Add one ladleful of hot fish stock and stir. As the liquid is absorbed, continue adding more stock, a little at a time. - Add the fish:
After about 10 minutes, add the cod and salmon to the pan. Continue cooking, adding stock and stirring. - Add shrimp and finish cooking:
With 2–3 minutes left in the cooking process, add the shrimp. Adjust seasoning with salt and pepper. - Melt in butter and parsley:
Once the rice is al dente, turn off the heat and stir in the butter and chopped parsley. Mix well to make it creamy. - Serve:
Let the risotto rest for one minute, then plate it. If you like, sprinkle with a little lemon zest for a fresh finish.
Enjoy!
