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
1 shallot
5 tablespoon olive oil
200 g risotto rice
100 ml white wine

500 ml bouillon

50 g freshly grated parmesan
4 pieces of zander
salt, pepper

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.


Chibog in Chief said...

oh i love this risotto!! its creaminess will blend well with this type of fish :-)im not so familiar with zander but i could probably replace it with other type of white fish?

chriesi said...

Yeah, you can replace it with any other type of white fish you like. :o)

Anonymous said...

The last time I had Zander was in France and it was my birthday dinner. I had Foie Gras to start and vodka icecream for dessert. Wish I could do it all again. The fish was particularly succulent.

chriesi said...

Mmm that sounds exquisite.

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