Повертаємось до улюбленців. Для рибного різотто нам знадобиться філе риби — цього разу тунець і сьомга.
- Risotto bianco (prepared following the basic recipe)
- 150 g tuna fillet
- 100 g salmon fillet
- A pinch of saffron
- A large bunch of fresh basil
Everything essential follows the basic risotto recipe. When the rice is almost ready but still slightly firm inside, cut the fish into small cubes and gently add it to the risotto. Stir very carefully so the fillets don't fall apart. Add some more basil for extra flavor. Grate some Parmesan, add a knob of butter, cover with a lid, and let it rest for 7 minutes.
For clarity — after adding the fish, the risotto should just barely simmer over low heat.
Everything essential follows the basic risotto recipe. When the rice is almost ready but still slightly firm inside, cut the fish into small cubes and gently add it to the risotto. Stir very carefully so the fillets don't fall apart. Add some more basil for extra flavor. Grate some Parmesan, add a knob of butter, cover with a lid, and let it rest for 7 minutes.
For clarity — after adding the fish, the risotto should just barely simmer over low heat.
