February 27, 2008
Risotto with Pea and Zander
The zander is a popular game fish in Europe: it is often eaten and may reach 20 kilograms in size.
100 g pea
5 tablespoon olive oil
200 g risotto rice
100 ml white wine
500 ml bouillon
50 g freshly grated parmesan
4 pieces of zander
Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
After third portion of bouillon add pea.
Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt, pepper.
Salt and pepper zander. Turn in flour and fry in butter togethet with thyme.