List of Ingredients
- 2 CUPS of rice
- 8 of fillets red mullet
- 4 of fresh porcini mushrooms
- 1 of Shallot
- 1 QUART of Seafood broth
- Butter
- Chives
- white wine
- flour
- Extravirgin olive oil
Method
Finely slice the shallot and sauté in a saucepan with 2 tbsp olive oil. Add the rice, toast briefly, then douse in 1/2 cup white wine. Cook for 15 minutes, gradually adding the seafood broth.
Heat a little butter in a frying pan until frothy. Dip the red mullet fillets in flour, then tap to remove any excess and transfer to the pan and brown for 2 minutes on each side.
Clean the mushrooms, either by wiping with a damp paper towel or by rinsing briefly under running water, and trim the ends from the stalks. Cook in a little butter for about 6 minutes.
When the risotto is almost cooked, stir in 4 tbsp extra virgin olive oil, then flavor with a little chopped green onion. Divide between the plates and garnish each one with two fish fillets and one halved mushroom. Serve immediately.