Risotto with Wolfsbarsch

Ingredients

• 1 onion
• 4 tbsp butter
• 350 g risotto rice
• 150 ml dry white wine
• 800 ml vegetable broth
• 1 bay leaf
• 200 ml fish stock
• 1 pinch saffron (ground)
• 100 ml heavy cream
• 4 Wolfsbarsch fillets (about 140 g each)
• Salt
• Pepper
• 1 tbsp plant oil
• 250 g crab meat
• 40 g grated Parmesan

Instructions

1. 1.

   Peel the onion, dice finely and sauté in 2 tbsp hot butter until translucent. Add the rice and stir briefly. Deglaze with wine, letting it absorb, then add enough broth to just cover the rice and simmer gently, stirring occasionally. Add the bay leaf and continue cooking, gradually adding more broth, for about 15-20 minutes.

2. 2.

   Heat the fish stock with saffron. Add cream, bring to a boil, season with salt.

3. 3.

   Rinse the fish and pat dry. Season with salt and pepper. In hot oil, cook skin side down in a non-stick pan for 3-4 minutes until golden brown. Flip, remove from heat, and let rest briefly.

4. 4.

   Fold the crab meat and Parmesan into the risotto, warm through, remove bay leaf, season with salt.

5. 5.

   Add remaining butter to the sauce and whisk until frothy.

6. 6.

   Plate the risotto, drizzle surrounding sauce, place fish on top, and serve.