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Mushroom Risotto With Seared Pomfret (Part 1)


Sep 19, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

easy

INGREDIENTS

    Oil
    Chopped Onions
    Chopped Garlic
    Celery
    Risotto Rice
    Dry White Wine
    Vegetable Stock
    Pomfret Fish
    Salt
    Pepper
    Olive Oil
    Black Olives
    Cherry Tomatoes
    Lemon
    Chopped Parsley
    Mushroom
    Parmesan Cheese
    Hot Water
    Frozen Butter

DIRECTIONS

Here, Amrita shows us how to make a delicious pomfret risotto that she made for her family just first few days after her marriage.

Method:

1. Add some olive oil in a pan, let it heat for sometime & drop in the chopped onions, garlic & celery into the pan.
2. Let the onions sweat a bit.
3. Use the risotto rice without washing it in order to keep the starch.
4. Sauté the rice & add some dry white wine to the pan.
5. Once the wine evaporates, with the help of a ladle, add one ladle of vegetable stock to the risotto and cook it till it evaporates.
6. Continue this process till the rice is cooked al dente.
7. Take two pieces of promfret fish and season it with black pepper and salt.
8. Add some salt to the risotto and cook it well.
9. Slice up some mushrooms and add them to the rice and let it cook for 2-3 minutes.
10. Make sure you keep a check on risotto so you don’t over cook it.
11. Grate some Parmesan cheese into the risotto to give that classic taste to it.

About Amrita RaichandFollow On

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She’s a super mom and super chef, and the former Whirlpool girl! Amrita Raichand shares her journey from her hometown all the way to tinsel town, sharing the secrets and stories behind her favourite recipes. Watch out for her on Being Amrita: The Chef & Beyond.

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