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.
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