Fish Risotto

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 4 tbsp olive oil
• 300 g risotto rice
• 100 ml dry white wine
• 1 untreated orange (juice and zest)
• 1 tin saffron (0.1 g)
• 700 ml vegetable broth
• 50 g Pistachios
• 8 red barbel fillets (about 80 g each, with skin)
• Salt
• 2 tbsp flour
• 4 sprigs Lavender
• 2 Tbsp grated Parmesan
• 2 tbsp ground pistachios

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in 1 tbsp butter and 2 tbsp olive oil until translucent. Add the rice and stir until it glows, then deglaze with wine and orange juice. Let the liquid evaporate. Dissolve saffron in about 50 ml hot broth. Pour some broth and the saffron mixture into the risotto, stirring occasionally to reduce. Re-add liquid as needed. Simmer for 15-20 minutes.

2. 2.

   Meanwhile, roughly chop pistachios and toast them in a dry pan until fragrant; set aside. Rinse the fish fillets and pat dry. Drizzle with orange juice and season with salt. Lightly dust with flour and sear skin‑side in hot oil for 2–3 minutes. Add lavender to the pan. Flip the fish and cook the other side for 2–3 minutes over low heat.

3. 3.

   Stir remaining butter, parmesan, and ground pistachios into the risotto. Season with salt, orange juice, and zest. Plate on deep bowls, top with pistachios, and arrange the fillets on top. Garnish with orange zest, lavender sprigs, and saffron threads if desired.