Serving
Sprinkle with chopped dill just before serving.
Try adding 1-2 tbsp lemon juice to the risotto just before it is done. Arborio is the perfect rice grain for risottos because of its high starch content; as you add liquid and stir the risotto, the grains crack and release starch which can quickly absorb a lot of liquid and this is what makes your risotto nice and creamy.
Ingredients
- 600 g filet of cod
- 250 g Podravka Arborio rice
- 1 bulb Florence fennel
- 150 ml cream
- 200 ml dry white wine
- 50 ml desert wine or port wine
- 60 ml olive oil
- salt
- Podravka black pepper
- 1 tbsp dill, chopped
- 1 tsp Podravka Estragon mustard
- 1 tsp rosemary, chopped
- 1 tbsp Vegeta Mediterranean
We used
Vegeta
Preparation For this recipe you only need imagination!
Simple 4 Persons 45 min
- 1 Cut the Florence fennel into slices and season with salt. Add olive oil to a skillet and fry briefly on both sides. Transfer to a plate and reserve.
- 2 Add sliced filet of cod to the remaining oil, season with 1 spoonful of Vegeta Mediterranean and add the white wine. Add the rice which you have cooked al dente in a separate saucepan. Add chopped rosemary, stir and cook briefly.
- 3 Add desert wine or port wine and shake the saucepan to incorporate. Stir in cream mixed with mustard and season the risotto with salt and pepper to taste.
- 4 Arrange slices of fried fennel on top, cover and leave to stand for about 5 minutes.