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Recipe: Simple Fish Risotto with Fennel and Lemon

The delicate flavors of this elegant risotto will wow your dinner guests. Serve it with a simply dressed green salad and a crisp chilled white wine.

Ingredients

Serves
4-6
  • 1 1/2 ounces Fumet de Poisson Gold® dissolved in 6 cups hot water
  • 4 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 bulb fennel, diced
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1 pound boneless firm white fish, such as striped bass, cod, or haddock, cut in bite-size pieces
  • Salt and ground black pepper
  • 2 teaspoon finely grated lemon zest
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges for garnish

Methods/steps

  1. Bring the diluted Fumet de Poisson Gold® to a simmer in a medium saucepan and keep it at low simmer over low heat.
  2. Heat 2 tablespoons of the oil in a large saucepan over medium low heat. Add the onion and fennel to the pan and cook until translucent, about 5-7 minutes. Add the garlic and sauté 1 minute more. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.
  3. Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1½ cups of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Add more stock to for a creamier consistency.
  4. Just before the risotto is done, add the fish and continute stirring gently until the fish is opaque and cooked through.
  5. Remove the pan from the heat and stir in the lemon zest, parsley, and remaining 2 tablespoons of olvie oil. Season to taste with salt and pepper and serve immediately, garnished with lemon wedges.

Additional Tips

To make this a one-dish meal, add vegetables such as asparagus, zucchini, or snap peas (cut in bite-size pieces and cooked just until crisp-tender) in step 4 when you add the fish.

Wine Pairing: Sauvignon Blanc or Pinot Grigio

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Classic French Stocks and Sauces