Saffron Risotto with Fish and Fennel
Saffron Risotto with Fish and Fennel
Equipment
- large pan
- Cutting board
- knife
- spoon
Ingrediënten
- 1 shallot finely chopped
- 1 large fennel bulb
- ± 8 dl fish broth
- 50 g butter
- 300 g Arborio rice
- 1 sachet saffron threads
- 1 dl white wine
- 250 g cod fillet diced
- 100 g shrimp
- 4 tablespoons heavy cream
- 150 g freshly grated or shaved Parmesan cheese
- Salt and pepper to taste
Instructies
- Finely chop the shallot.
- Cut the fennel into small pieces, finely chop the green fronds, and set aside for garnish.
- In a large pan, heat half of the butter and sauté the chopped shallot until translucent.
- Add the rice to the pan and stir until all the grains are coated with butter and glossy.
- Stir in the chopped fennel, saffron, white wine, and 3/4 of the fish broth.
- Cook the rice for about 20 minutes until tender, stirring occasionally.
- Add more broth if the rice becomes dry.
- During the last 10 minutes of cooking, add the diced cod fillet to the risotto and let it cook until tender.
- Stir in the heavy cream, remaining butter, shrimp, and half of the Parmesan cheese.
- Season with salt and pepper to taste.
- Sprinkle the remaining Parmesan cheese and the chopped fennel fronds over the risotto before serving.
Notes / Tips / Wine Advice:
Variation:
Substitute 200g of smoked fish (such as salmon or trout) and 100g of shrimp with 2 tablespoons of chopped dill.Add 100g of diced fresh cream cheese to the risotto for a creamy texture.
Replace the fennel with slices of cooked carrots for a different flavor profile.
Wine Advice:
This flavorful dish pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or Chardonnay. The wine’s acidity will balance the richness of the risotto and complement the delicate flavors of the fish and fennel. For a non-alcoholic option, consider serving with sparkling water infused with a slice of lemon or cucumber.Nutritional Information
Calories: 610 kcal | Carbohydrates: 55 g | Protein: 32 g | Fat: 28 g | Fiber: 3 g | Sugar: 2 g
