Seafood Risotto

Ingredients

• 1 onion
• 1 small garlic clove
• 1 bulb fennel
• 1 tsp saffron threads
• 2 tbsp olive oil
• 2 tbsp butter
• 300 g risotto rice
• 200 ml dry white wine
• 800 ml fish stock
• 1 bay leaf
• 1 piece lemon zest (unprocessed)
• 300 g large shrimp, peeled and deveined
• 4 red sea bream fillets (≈80 g each)
• Salt
• Pepper
• 50 g grated Parmesan
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the onion and garlic clove and finely chop both. Wash, trim, and dice the fennel. Soak the saffron threads in 3 tbsp warm water.

2. 2.

   Heat 1 tbsp olive oil and 1 tbsp butter in a pot; sauté the onions, fennel, and garlic until translucent. Stir in the risotto rice and cook briefly. Add wine, then cover the rice with some stock. Add the saffron with its soaking liquid, bay leaf, and lemon zest. Gradually pour in the remaining stock while stirring occasionally, allowing the rice to absorb it until creamy yet al dente after about 20 minutes.

3. 3.

   Rinse the shrimp and cut into pieces. Rinse the sea bream fillets and pat dry. Season both with salt and pepper. In a non‑stick pan, sear the fish skin side down in the remaining oil for 2–3 minutes until golden brown; flip, add the shrimp, and cook together another 2–3 minutes.

4. 4.

   Remove the lemon zest and bay leaf from the risotto. Stir in the shrimp, Parmesan, and remaining butter. Season with salt and pepper to taste. Plate the risotto, top with the seared fish fillets, and garnish with parsley before serving.