Barramundi with Black Pepper Risotto
Serves: 4
Preparation Time: 45 Mins
Level: Medium
Ingredients
250g
Risotto Carnaroli Rice
1L
Water
1 Tbsp
Olive Oil
2
2 Shallots, finely chopped
1
Garlic Clove, crushed
30g
Unsalted Butter, diced
250ml
Dry White Wine
50g
Frozen Peas
50g
Parmesan Cheese, finely grated
Additional Parmesan to be shaved over dish before serving
Pinch of
Salt
Method
Method for Stock
1.
Slice Barramundi into about 1cm pieces.
2.
Marinate in 1tbls Black Pepper Crab Sauce.
3.
Place marinated slices on baking paper and into the oven at 200 for 15mins.
Method for Risotto
1.
In a heavy base pan, add the olive oil to heat.
2.
Add shallots and garlic and sweat them, add a little salt to help this process. Cook till soft and translucent.
3.
Add the Risotto and diced butter, cook on low heat till the rice absorbs most of the butter and oil.
4.
Increase the heat and add the white wine, keep stirring till most of the wine is absorbed
5.
Increase the heat and add the white wine, keep stirring till most of the wine is absorbed
6.
Add the peas and stir through.
7.
Add the parmesan to the rice and stir through. Leave it in the pot to rest while you take the grilled fish out of the oven.
8.
8. Prepare 4 plates and divide the Risotto and Barramundi and finish with more freshly grated Parmesan and a drizzle of Olive Oil.
