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Risotto with Pea and Zander Recipe

Ingredients

How to make it

  • Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
  • In a separate large saucepan bring the bouillon to simmer, and keep it hot.
  • Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
  • Add salt and pepper.
  • Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
  • After third portion of bouillon add pea.
  • Cook over medium heat, stirring, until the butter and parmesan melt.
  • Season with salt, pepper.
  • Salt and pepper zander. Turn in flour and fry in butter togethet with thyme.

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The Cook

chriesi Zuerich, CH

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