5.0
(3)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Place stock in a saucepan with 1 cup (250ml) water. Bring to the boil, then reduce heat to low and keep warm.
Step 2
Heat 1/4 cup (60ml) oil in a deep frypan over medium heat. Add the eschalot and cook for 3-4 minutes until softened. Add the garlic, mustard, anchovy and capers, and cook for a further 1 minute or until fragrant. Add the rice and cook, stirring, for a further 1-2 minutes until well coated.
Step 3
Add hot stock, 1 ladle at a time, stirring and allowing the stock to be absorbed before adding the next, until all stock has been used, the rice is cooked and the mixture is thick and creamy – this will take 20 minutes. Stir through vinegar, herbs and butter. Season and keep warm.
Step 4
Heat remaining 2 tbs oil in a frypan over medium-high heat. Season fish with salt and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for further 2 minutes or until cooked through.
Step 5
Serve risotto with fish and lemon.
Your folders
butfirstwebrunch.com
5.0
(2)
30 minutes
Your folders
bonappetit.com
4.9
(64)
Your folders
cuisinez.telequebec.tv
5.0
(2)
Your folders
brokebankvegan.com
5.0
(1)
30 minutes
Your folders
onceuponachef.com
5.0
(19)
15 minutes
Your folders
patijinich.com
4.4
(7)
20 minutes
Your folders
jamieoliver.com
Your folders
cooking.nytimes.com
4.0
(140)
Your folders
cheftopics.com
Your folders
aprettylifeinthesuburbs.com
Your folders
makeyourmeals.com
Your folders
downshiftology.com
5.0
(4)
13 minutes
Your folders
gimmesomeoven.com
4.9
(40)
5 minutes
Your folders
littlespoonfarm.com
10 minutes
Your folders
americastestkitchen.com
4.0
(3)
Your folders
preppykitchen.com
5.0
(4)
6 minutes
Your folders
taste.com.au
5.0
(1)
10 minutes
Your folders
blueapron.com
5.0
Your folders
today.com