John Myers
Pea Risotto with Pikeperch
The perfect pea risotto with pikeperch recipe with a picture and simple step-by-step instructions.
- 1 Medium sized Onion
- 300 g Risotto rice
- 150 ml White wine, Riesling
- 400 ml Vegetable broth, hot
- 300 g Frozen peas
- 150 g Grana Padana (32%)
- 50 g Herb butter
- Frozen chanterelles
- 1 Tablespoon Extra virgin olive oil
- 1 piece Lemon fresh
- Pikeperch
- Salt pepper
- Rinse the fresh pikeperch fillets, pat dry and marinate with lemon juice, put in a cool place.
- Chop the onion into small pieces. Cut the Grana Padana into small pieces and grate finely in the food processor. Heat the vegetable stock in a small pan.
- Heat 1 tablespoon herb butter and 1 tablespoon olive oil in a saucepan and let the onions become translucent. Add the risotto rice and let it become a little translucent, then deglaze with the white wine and let it simmer. Gradually add the hot broth, reduce again and again and stir well in between.
- Put 4,100 ml of water in a small saucepan and bring to the boil, add a little salt and the peas, cook for 5 minutes.
- Dab some fish and season with salt, set aside.
- When the vegetable stock is used up, heat about the same amount of water again and always add something to the risotto. Taste after 20/25 minutes if it is firm to the bite – the way you like it – turn off the heat.
- Set aside 3 tablespoons of the peas. Add about 1 tablespoon of herb butter to the remaining peas with the cooking water and puree.
- Stir the pea puree, cheese, 1 tbsp herb butter into the risotto and season with a little salt and freshly ground black pepper, keep warm.
- Heat a little bit of the rest of the herb butter with rapeseed oil in two pans and fry the chanterelles, season with salt and pepper. Dust the fish with flour and fry, not too hot. Turn over and finish cooking on the other side over moderate heat.
- Let the risotto heat up briefly over a moderate heat. Stir in the remaining peas.
- Well then, ready to serve. It tastes delicious. We drank the rest of the Rießling. Have fun cooking and enjoy!
- The risotto is for 4 people.
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