RISOTTO WITH FRESH OREGANO AND ZOLFINI BEANS SERVED WITH DEEP-FRIED FISH
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What you will need
- 240 g Riso Gallo Carnaroli Risotto Rice
- 1 l boiling hot meat stock
- 50 g parmigiano-reggiano Parmesan, grated
- 30 g fresh oregano leaves
- 50 g shallot, finely chopped
- 50 g tomatoes, chopped
- 100 g butter
- ½ glass white wine
- 150 g zolfini (or cannellini) beans, soaked in water for 24 hours, drained and cooked, then marinaded in extra virgin olive oil
- sage and rosemary
- salt & pepper
- 4 shelled Dublin Bay prawns
- 4 large crayfish
- 4 red mullet fillets
- 4 turbot fillets, weighing 20 g each
- 8 ginger petals, marinaded
- 100 g batter for deep-frying (oil and flour)
- extra virgin olive oil
How to prepare:
Risotto with fresh oregano and zolfini beans served with deep-fried fish: boil the Dublin Bay prawns in a little water to make a concentrated court bouillon. Flavour it with 4 marinaded ginger petals and whisk in a little olive oil. Fry the shallot with half of the butter in a heavy-based pan until it starts to colour.
Add the rice and stir until it is well coated and starts to change colour slightly. Pour in the wine and evaporate off, then continue cooking by adding the boiling hot stock a little at a time, stirring continuously with a wooden spoon.
Three quarters of the way through cooking, add the beans and chopped tomatoes, stirring all the time. Meanwhile dip the fish and shellfish in the batter and deep fry in oil heated to 130°C. Repeat the process for the 4 remaining ginger petals.
Drain and pat dry the deep-fried fish and ginger petals thoroughly. When the risotto is cooked ‘al dente’, remove from the heat and beat to a creamy consistency adding the rest of the butter, cheese and oregano. Season with salt and pepper.
Serve with the deep-fried fish and ginger petals arranged over the top, and the shellfish-ginger sauce drizzled over. Garnish with a few oregano leaves and a drizzle of olive oil.