Risotto with Mullet Fillets and Dried Tomatoes

INGREDIENTS FOR 2 PEOPLE :

For

• 250g of carnaroli rice
• 300g of red mullet fillets
• 100g of dried tomatoes
• Fish stock
• 1 untreated lemon
• 1 clove of garlic
• EVO oil, white wine and black pepper taste

TOOLS :

• Chopping board
• Dr. Green Risolì
• Radiant frying pan for creaming pasta and rice 5 millimeters thick

PROCEDURE :  

• Toast the rice, deglaze with the white wine then add the fish broth to cover it and cook, adding the broth a little at a time as it dries.
• In the meantime, remove the bones from the mullet fillets. Heat a drizzle of oil in a pan, brown the garlic and then remove it, then add the fillets skin side down and cook for about 3/4 minutes.
• Once the time has elapsed, turn the fillets and add the dried tomatoes cut into julienne strips.
• Wait a couple of minutes, then break up the fillets (save 1 or 2 to garnish the dish) and mix together with the sun-dried tomatoes. In all, the mullet fillets must cook for 7/8 minutes.

• When the rice is cooked for a couple of minutes, add the red mullet fillets and dried tomatoes. Mix everything together and finish cooking.
• In the meantime, cut the zest of half a lemon and chop it into small pieces with a knife.
• Serve the risotto and complete the dish with the previously preserved whole fillets, the lemon zest and a sprinkling of black pepper to taste.

Enjoy your meal!