for 4 person

Risotto

1 tbsp	olive oil
1	onion, finely chopped
300 g	risotto rice
3 sprig	thyme
1	bay leaf
3 dl	red port
8 dl	vegetable bouillon, hot
50 g	grated Parmesan
	salt and pepper to taste

Mushrooms

	olive oil for frying
300 g	mixed mushrooms, cut into approx. 2 cm pieces
1	garlic clove, squeezed
1 tbsp	thyme leaf
¼ tsp	salt
a little	pepper

Fish

4	turbot fillets (each approx. 150 g)
½ tsp	salt
a little	pepper
30 g	almonds, roasted, roughly chopped

How it's done

Risotto

Heat the oil in a pan. Sauté the onion, add the rice, thyme and bay leaf, sauté until the rice is translucent, stirring constantly. Pour in half of the wine, reduce completely. Pour in the remainder of the wine, reduce briefly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the thyme and bay leaf. Mix in the cheese, season.

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms and garlic, fry for approx. 5 mins. Mix the thyme into the mushrooms, season. Remove, cover and keep warm.

Fish

Heat a dash of oil in the same pan. Season the fish fillets, fry for approx. 2 mins. on each side. Plate up the fish with the risotto and the mushrooms, sprinkle the almonds on top.

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