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🍽️ Creamy Risotto with Smoked Halibut

502 kcal · 30 min · 4 servings

Creamy Risotto with Smoked Halibut Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the skin from the smoked halibut.
  2. 2. Carefully separate the fish meat from the bones.
  3. 3. Bring the fish stock to a boil in a pot together with the removed skin and bones.
  4. 4. Remove the pot from the heat and let the stock steep for five minutes.
  5. 5. Strain the stock through a fine sieve to remove the skin and bones.
  6. 6. Keep the filtered stock warm until you need it.
  7. 7. Peel the onion and cut it into very small cubes.
  8. 8. Heat the oil in a large pot.
  9. 9. Sauté the onion cubes over medium heat until they are soft and translucent.
  10. 10. Add the rice to the pot and sauté it for one minute over medium heat.
  11. 11. Deglaze the rice with the white wine.
  12. 12. Let the alcohol evaporate completely over medium heat while stirring constantly.
  13. 13. Pour about 150 milliliters of the warm stock over the rice.
  14. 14. Let the rice cook over medium heat, stirring frequently.
  15. 15. Add the remaining stock gradually as soon as the liquid has been absorbed.
  16. 16. Cook the rice for a total of 20 minutes until it is slightly al dente.
  17. 17. Rinse the lemon under hot water and dry it.
  18. 18. Grate the fine zest of the lemon.
  19. 19. Wash the chives and dill thoroughly.
  20. 20. Shake the herbs dry.
  21. 21. Cut the chives into fine rings.
  22. 22. Finely chop the dill.
  23. 23. Whip the cream halfway stiff using a whisk or a hand mixer.
  24. 24. Stir the pieces of smoked halibut into the finished risotto.
  25. 25. Add the fine chive rings to the risotto.
  26. 26. Add the chopped dill to the risotto.
  27. 27. Add the grated lemon zest to the risotto.
  28. 28. Season the risotto to taste with salt and pepper.
  29. 29. Gently fold the half-stiff whipped cream into the risotto.
  30. 30. Serve the dish immediately while warm.

Nutrition per serving