Saffron Risotto with Stonefish and Chorizo Chips

Ingredients

• 1 Shallot
• 100 g chorizo
• 2 tbsp olive oil
• 200 g risotto rice
• 150 ml dry white wine
• 0.1 g saffron strands
• Salt
• Pepper (freshly ground)
• 650 ml vegetable broth
• 4 stonefish fillets (about 160 g each)
• 2 Tbsp grated Parmesan
• 1 tbsp butter
• 2 tbsp toasted almond flakes
• 1 tbsp freshly chopped parsley
• parsley for garnish

Instructions

1. 1.

   Peel and finely dice the shallot. Slice the chorizo lengthwise and crosswise into thin strips, then fry in a hot pot with oil until crisp. Remove and drain on paper towels. Add 2 tbsp of the fat to a non-stick pan. Sauté the shallots in the remaining fat until translucent. Briefly stir-fry the rice, then deglaze with wine. Sprinkle saffron and let the liquid absorb into the rice. Season with salt and pepper, cover with broth, and continue cooking with occasional stirring until the rice is creamy yet al dente (about 20 minutes).

2. 2.

   Meanwhile, rinse the fish, pat dry, and season with salt and pepper. Heat the chorizo oil in a pan and sear the fish on both sides for 3-4 minutes each until golden brown.

3. 3.

   Stir in parmesan, butter, almonds, and parsley at the end, seasoning with salt and pepper to taste. Plate on warmed bowls, place the fish on top, and garnish with chorizo chips and parsley before serving.