Light Risotto with perch and green pepper
Instructions
Put in a pot a clove of crushed garlic to wilt for a few minutes with a tablespoon of water and a tablespoon of oil.
Pour the rice, toast it for a few minutes and add the wine until it will be evaporated.
At this point, salt lightly and add little by little the water needed to cook the rice is al dente.
In the meantime wash the fish fillet, cut into cubes and put it in a pan with a clove of garlic, a tablespoon of water, a tablespoon of olive oil, green pepper and a pinch of salt.
Cook diced for 5 minutes and then add it to the rice 10 minutes before the time scheduled for its cooking.
Stir the risotto made for a few minutes, off flame, with a butter nocina and chopped parsley.
Compose dishes garnished with a few parsley.
Ingredients and dosing for 2 persons
- 120 g carnaroli rice
- 70 g of fillet of perch
- a few grains of dried green pepper
- 2 cloves of garlic
- 2 tablespoons olive oil-extra virgin (20 g)
- 2 tablespoons white wine
- 10 g of butter
- water
- salt.