RISOTTO WITH RED GURNARD

RISOTTO WITH RED GURNARD

Red gurnard is one of the most common “poor” fishes used to make fish soup. Not very famous for having a very tasty flavor. Yet, have you ever tried to make a risotto with it? The result is pretty nice

In a pan, add 6 tbs of olive oil, 1 chopped onion and cook until golden colored.

Then, add 200gr of red gurnard fish (cleaned and washed well) and cook for 5-7 minutes.

Next, add 150gr rice for risotto (I used the Vialone Nano type) and toast it for a few minutes.

Now, it’s time to cook the risotto with the vegetable stock (made of 1 water + 1 cube of vegetable bouillon). Add 1 cup of stock at time and stir gently while the risotto absorbs the stock. Keep adding the vegetable stock and stirring, while cooking the risotto (about 15-20 minutes). When ready, add parsley to taste.

Pronto!