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🍽️ Saffron Risotto with Stonefish and Prosecco Butter

748 kcal · 30 min · 4 servings

Ingredients

• Stonefish 450 g
• Pomegranate 0.5 pc.
• Beef broth 1 L
• Shallots 2 pc.
• Garlic cloves 2 pc.
• Butter 5 tbsp
• Risotto rice 300 g
• Dry white wine 250 ml
• Saffron threads 1 g
• Salt pinch
• Orange juice 250 ml
• Cinnamon stick 1 pc.
• Cloves 3 pc.
• Star anise 1 pc.
• Pepper, black ground pinch
• Wheat flour, Type 405 5 tbsp
• White cabbage 100 g
• Parmesan, grated 75 g

Instructions

1. 1. Thaw the frozen fish overnight in the refrigerator.
2. 2. Remove the seeds from the pomegranate.
3. 3. Bring the beef broth to a boil in a pot and keep it warm.
4. 4. Halve and peel the shallots.
5. 5. Dice the shallots finely.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Heat 1 tablespoon of butter in a pot over medium heat.
9. 9. Sauté the shallots and garlic for about 3 minutes until they are colorless.
10. 10. Add the rice to the pot.
11. 11. Toast the rice for about 2 minutes.
12. 12. Deglaze the rice with 150 ml of wine.
13. 13. Let the wine evaporate almost completely.
14. 14. Add 1 to 2 ladles of broth.
15. 15. Add the saffron.
16. 16. Season the dish with a little salt.
17. 17. Cook the risotto for about 20 minutes until al dente, stirring occasionally.
18. 18. Add more broth as needed.
19. 19. Ensure the risotto is always lightly covered with liquid.
20. 20. Pour the orange juice into a small pot.
21. 21. Add the cinnamon stick, cloves, and star anise.
22. 22. Bring the mixture to a boil.
23. 23. Remove the pot from the heat.
24. 24. Let the mixture stand aside for about 15 minutes.
25. 25. Add 3 tablespoons of butter to a small pot.
26. 26. Melt the butter over medium heat.
27. 27. Dust the butter with 3 tablespoons of flour.
28. 28. Sauté the mixture for about 2 minutes.
29. 29. Deglaze the mixture with the remaining white wine.
30. 30. Stir vigorously.
31. 31. Top up the sauce with orange juice.
32. 32. Stir the sauce until smooth.
33. 33. Simmer the sauce over medium heat.
34. 34. Wait until the sauce is slightly thick.
35. 35. Season the sauce with salt and pepper.
36. 36. Wash the stonefish.
37. 37. Pat the stonefish dry with a kitchen towel.
38. 38. Season the stonefish on both sides with salt and pepper.
39. 39. Coat the stonefish in the remaining flour.
40. 40. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan over medium heat.
41. 41. Fry the stonefish for about 3 minutes on each side.
42. 42. Keep the stonefish warm until serving.
43. 43. Wash the savoy cabbage leaves.
44. 44. Blanch the savoy cabbage leaves for about 1 minute in boiling salted water.
45. 45. Drain the savoy cabbage leaves well.
46. 46. Fold the parmesan into the risotto.
47. 47. Season the risotto with salt and pepper to taste.
48. 48. Place the risotto in the savoy cabbage leaves.
49. 49. Place the savoy cabbage leaves on the plates.
50. 50. Arrange the stonefish fillet on the plates.
51. 51. Add the orange sauce.
52. 52. Top the dish with pomegranate seeds.

Nutrition per serving

• kcal: 748
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 68 g