Taisty

Risotto with Sautéed Mackerel Bites and Wild Fennel

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Lesson Plan Risotto with Sautéed Mackerel Bites and Wild Fennel

Programma della Risotto con Bocconcini di Sgombro e Finocchietto Selvatico

Σχέδιο μαθήματος: Ριζότο με μπουκιές σκουμπριού και άγριο μάραθο

Ingredients:

  • 160 g Arborio rice
  • 200 g fresh mackerel fillet, cut into small bites
  • 1 small bunch wild fennel (for pesto)
  • 1 small onion
  • 200 ml dry white wine
  • 500 ml fish broth
  • 25 g butter
  • 30 g grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh wild fennel (for garnish)
  • 100 ml extra virgin olive oil (for fennel pesto)

Directions

  1. If not pre-made, prepare fish broth by simmering fish bones with aromatic vegetables. Sauté the mackerel bites with salt and pepper in olive oil until lightly cooked.
  2.  In a blender, combine fresh wild fennel with olive oil, pulsing to form a smooth pesto.
  3. In a large skillet, sauté the finely chopped onion in butter until translucent. Add Arborio rice, toasting for 1-2 minutes before deglazing with white wine. Gradually add the hot fish broth, one ladle at a time, stirring continuously until the rice is al dente.
  4.  Once the rice is nearly cooked, add the cooked mackerel bites and fennel pesto, stirring to distribute evenly.
  5. Remove from heat and stir in the grated Parmesan and remaining butter for a final creamy touch. Adjust seasoning with salt and pepper. Garnish with fresh wild fennel.
  6. Serve immediately in shallow bowls, with a garnish of fresh fennel and a drizzle of extra virgin olive oil for aroma.

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