Creamy Risotto with Breaded Fish Fillet

Added by kocky, March 10, 2024
lunch →
Global cuisine

Experience a culinary delight with this Creamy Risotto paired with a succulent Breaded Fish Fillet. The dish perfectly combines the comforting warmth of creamy rice with the satisfying crunch of a breadcrumb-coated fish, garnished with a slice of lemon for a touch of zest.

Recipe:

Ingrediens

• 1.5 cup Arborio rice
• 4 cups fish or vegetable broth, kept warm
• 1 white onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• 4 fish fillets
• 1 cup panko breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste
• Lemon wedges for serving

Directions

1. Start the risotto by sautéing onions in olive oil over medium heat until translucent.
2. Stir in the Arborio rice until well-coated with oil and toast lightly.
3. Gradually add warm broth one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
4. Once the rice is al dente and creamy, remove from heat and stir in butter and Parmesan. Season with salt and pepper.
5. For the fish, season fillets with salt and pepper, dip into beaten egg, then coat with panko breadcrumbs.
6. Fry the breaded fish in a separate pan with olive oil until golden brown on both sides.
7. Plate the risotto, top with the breaded fish fillet, and garnish with a lemon wedge.

Nutrition Facts

Tips and Tricks

1. rth

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