Snøfrisk Risotto

Ingredients

• 300 g risotto rice
• 100 ml White wine
• 1 Shallot
• 700 ml fish stock (or vegetable stock)
• 250 g Snøfrisk (Naturell)
• 400 g mushrooms (any variety)
• 1 EL Butter
• 1 EL chopped parsley
• 400 g sea bass (or cod fillet)
• 100 g sea salt

Instructions

1. 1.

   Cover the fish completely with sea salt and refrigerate for 20 minutes. Rinse off the salt, then bake the fish 20–30 minutes in the oven until cooked through.

2. 2.

   Clean the mushrooms and sauté them in a little oil over high heat until no liquid remains. Reduce the heat, add butter, and lightly brown the mushrooms.

3. 3.

   Meanwhile, finely chop the shallot and sauté it until translucent in a pot. Add the rice, increase the heat, and let the grains become slightly translucent. Pour in the wine, lower the heat, stir frequently until absorbed, then gradually add stock as needed, tasting often. When the rice is creamy yet firm, fold in the Snøfrisk, plate with sliced fish, sautéed mushrooms, and parsley, and serve immediately.