for 4 person

Risotto

1 tbsp	butter
1	red onion, finely chopped
1	garlic clove, finely chopped
300 g	barley risotto
1 dl	white wine
1	organic orange
2 sprig	rosemary, finely chopped
9 dl	water
500 g	red chicory, cut into thin slices
2 tsp	salt
120 g	Manchego, finely grated
1 tbsp	butter
	salt and pepper to taste

Fish

2 tbsp	clarified butter
2 sprig	rosemary
2	fish fillets (e.g. red snapper), each approx. 300 g
½ tsp	salt
a little	pepper

How it's done

Risotto

Heat the butter in a pan. Sauté the onion and garlic for approx. 3 mins. Add the grain and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Stir in the orange zest and rosemary. Gradually add the chicory, water and salt, stirring frequently, ensuring that the grain is covered with a small amount of liquid at all times. Simmer for approx. 1 hr. until al dente. Stir in the cheese and butter, season.

Fish

Heat the clarified butter in a frying pan. Add the rosemary. Season the fish, fry for approx. 2 mins. on each side. Pour in the reserved orange juice, reduce for approx. 2 mins., serve the fish and sauce with the grain risotto.

Show complete recipe