For ➍1 shallot, cubed
1 large fennel, sliced (save the foliage for decoration, shred)
8 cl warm fish fumet
50 g butter
300 g Arborio rice
1 envelop of saffron threads
1 dl white wine
250 g firm white fish fillet, e.g. cod, chunked
100 g prawns
4 tbs cream
salt & pepper
150 g Parmigiano, grated
In a skillet, heat half of the butter, fry the onion. Add rice and stir until coated with oil.
Add fennel, saffron threads, white wine and 0,6 l of the fish fumet. Simmer for 20 m. Stir regularly. Add some more fumet if necessary.
Add chunked fish for the last 10 m.
Add cream, rest of the butter, prawns and half of the cheese*. Stir for a few minutes. Add salt and pepper.
Scatter rest of cheese* and shredded foliage over the risotto.
Serve with a half dry white wine, e.g. a sparkling white Lambrusco.
Saffron, the dried stigmas of the crocus, is believed to cure depression, women's menstruation and to work as an aphrodisiac and stimulant. It is widely used in the Mediterranean cuisine. The bright colour gives the risotto a golden glow, the slightly sweet smell enhances the fennel taste.
Illustration Saffron was painted by Mark Rothko in 1957.
Read the tip on making a quick risotto.
