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🍽️ Cold Rice Salad with Monkfish and Porcini Mushrooms

380 kcal · 30 min · 4 servings

Ingredients

• 1 Packung Riso Gallo (Pronto Steinpilze)
• 450 ml Wasser
• 1 kleiner Seeteufel
• 3 Knoblauchzehen (, gehackt)
• 1 bunch Rosmarin
• 4 mittelgroße Steinpilze
• flat-leaf parsley, chopped (save some for garnish)
• 2 tsp Balsamessig
• parsley
• olive oil
• garlic
• salt
• pepper

Instructions

1. 1. Cook the risotto rice according to the package instructions.
2. 2. Immediately shock the cooked rice with cold water.
3. 3. Place the cooled rice in a bowl and set it aside.
4. 4. Cut the monkfish into small cubes.
5. 5. Heat olive oil in a frying pan.
6. 6. Fry the fish cubes with half of the garlic and the rosemary for a few minutes.
7. 7. Add the fried fish to the rice in the bowl.
8. 8. Cut the porcini mushrooms into small pieces.
9. 9. Fry the mushrooms in a separate pan with some olive oil, the remaining garlic, and the parsley for a few minutes.
10. 10. Add the fried mushrooms to the rice and fish mixture as well.
11. 11. Mix all ingredients thoroughly together.
12. 12. Season the salad with salt and pepper to taste.
13. 13. Let the salad cool down completely.
14. 14. Plate the cold salad on dishes.
15. 15. Drizzle the salad with a little olive oil and balsamic vinegar shortly before serving.
16. 16. Sprinkle fresh parsley over the top.

Nutrition per serving

• kcal: 380
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 38 g