Risotto with Swordfish

Ingredients

• 200 g black olives (pitted)
• 3 dried tomatoes (pickled in oil)
• 4 anchovy fillets (in oil)
• 6 tbsp Olive oil
• 0.5 handful mint
• pepper (from grinder)
• 1 Shallot
• 2 tbsp olive oil
• 250 g Risotto rice
• 200 ml dry white wine
• 1 tin saffron strands (0.1 g)
• 750 ml beef broth or vegetable broth
• 50 g finely grated Parmesan
• 2 tbsp butter
• Salt
• Pepper
• 100 g seedless red grapes
• 100 g cocktail tomatoes
• 4 tbsp olive oil
• Salt
• pepper (from grinder)
• 4 swordfish fillets (about 200 g each)
• Lemon juice
• coarse Sea salt
• colorful pepper
• mint for garnish

Instructions

1. 1.

   For the tapenade, drain the olives, tomatoes and anchovies well and blend them with the oil and mint in a blender. Then season with pepper and taste again.

2. 2.

   For the risotto, peel and finely chop the shallot. Sauté it in hot oil for 1-2 minutes. Add the rice, sauté until translucent, then deglaze with white wine. Add the saffron. Gradually pour in the broth while stirring regularly until the rice is cooked after about 20 minutes and the risotto is creamy.

3. 3.

   Finally stir in about 30 g parmesan and butter, season with salt and pepper to taste.

4. 4.

   Wash and dry the grapes and tomatoes, then halve them. Toss with 2 tbsp olive oil, a pinch of salt and pepper.

5. 5.

   Clean the fish, pat it dry, season with salt and pepper and grill each side for 2-3 minutes in the remaining olive oil. Drizzle with a few splashes of lemon juice. Arrange the swordfish steaks on top of the saffron risotto together with grapes and tomatoes. Sprinkle with sea salt and colorful pepper, add a spoonful of tapenade on top and garnish with mint.