John Myers
Herbal Risotto with Pikeperch
The perfect herbal risotto with pikeperch recipe with a picture and simple step-by-step instructions.
- 250 g Organic risotto rice
- 500 ml Vegetable stock
- 2 piece Charlotte
- 2 teaspoon Grated organic orange peel
- 5 Stems Fresh dill
- 5 Stems Parsley
- 150 g Organic mountain cheese
- 0,125 liter White wine
- Extra virgin olive oil
- Butter
- Cut the Charlotte into small pieces, chop the herbs, rub off the orange peel. Measure the wine, grate the cheese. Heat the vegetable stock in a small saucepan and keep it warm. If it is not enough at the end, add some water in good time and warm it up.
- Heat some olive oil in a saucepan and sauté the Charlotten and then add the rice and sauté briefly. Deglaze with wine and let it boil down completely, always add a little stock so that the rice is covered and stir again and again. Cook for about 20 minutes.
- Finally stir in the herbs, orange peel, small piece of butter and cheese, season with salt, pepper and nutmeg.
- I prepared a cream sauce and fried pikeperch fillets. For the sauce, cut the Charlotten into small pieces and sauté briefly in oil, then deglaze with 1/2 cup of white wine and let it reduce, then pour on the cream and let it reduce again, mix up. Then add herbs and season to taste. Marinate pikeperch fillets with lemon juice and then season with salt. Dust with flour and fry on the skin side in the pan, pour a little oil from the pan over the fillets.
- Ingredients are for the risotto only. It is essential to value the quality of the herbs. I used coriander instead of parsley, but it had a mild taste (there are also varieties that taste very strong, which I would not use for this recipe). The mountain cheese gives off a delicate taste. If you like it stronger, you can use Parmesan.
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