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Peter Evans

Red wine risotto of snapper & radicchio

Serves 1

Ingredients

  • 50 g arborio rice
  • Water or chicken stock
  • 100 g cubed fillet snappers
  • 2 tablespoons olive oil
  • 3 finely chopped golden shallots or 2 tablespoons chopped brown onion
  • 1 teaspoon chopped parsley
  • 2 finely chopped garlic cloves
  • 1 teaspoon hot chilli paste
  • ½ glass red wine
  • ½ cup thinly cut raddicchio
  • Sea salt
  • Cracked pepper
  • 1 tablespoon unsalted butter
  • lemon
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Method

  1. Heat the water or stock to just below simmering
  2. In a saucepan heat the olive oil with the garlic & shallots and cook until tender
  3. Add in the parsley and cook for a further 30 seconds, season with salt & pepper.
  4. Add in the rice and stir for 30 seconds
  5. Add in the wine and stir for 30 seconds
  6. add in the fish and stir
  7. Add in the hot liquid and stir for 30 seconds
  8. Put a lid on and turn the heat down to low for 12 minutes
  9. Take the lid off and add in butter & radicchio and stir
  10. Serve in a bowl with lemon and chilli flakes on the side
No Rating

Notes & Tips

Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

Recipe Rating

4

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