Delicious Hake Risotto by Nutsa Surguladze

1. 1

   Chop the mushrooms into small pieces.

   5 min

2. 2

   Sauté the mushrooms in oil with salt.

   8 min

3. 3

   Transfer the mushrooms to a separate container.

   1 min

4. 4

   Sauté the onion in the same pan.

   5 min

5. 5

   Add the rice and fry for 2 minutes.

   2 min

6. 6

   Pour in the white wine, and once it evaporates, add 250 ml of broth and cover with a lid.

   3 min

7. 7

   When the broth evaporates, add more and continue cooking. Cook the risotto on low heat for 20-25 minutes.

   22 min

8. 8

   When the rice is cooked to an 'al dente' texture, add the cream and grated Parmesan cheese. Salt to taste.

   3 min

9. 9

   Fry the hake fillet in oil over medium heat, 2-2 minutes on each side.

   4 min

10. 10

    When browned, add the butter and leave in the pan for another 2 minutes.

    2 min

11. 11

    Cut the crispy hake fillet into small cubes.

    2 min

12. 12

    Place the rice on a plate, top with fried hake fillet, mushrooms, and grated Parmesan cheese. Garnish with a little chopped parsley.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.