Wild Mushroom Risotto with red mullet from the grill (4-6 people)
Preparation time: 15 mins. (not including 2 hours of marinating)
1 tsp chili pepper
1 sprig of parsley
100ml grill oil
200g risotto rice
100ml white wine
1 cube of chicken stock
500g wild mushroom mixture
600g red mullet fillet with skin
Make a marinade with the grill oil, chili powder, parsley and shallot. Marinate the fish for 2 hours.
Finely chop the onion. Melt the butter in a pan and cook the onion until it becomes translucent.
Add the risotto rice and let it become translucent.
Deglaze with white wine and reduce. Then add the chicken stock and place over a low flame. Let it cook slowly. Clean the mushrooms and cut them into coarse pieces. After 10 minutes, add to the risotto.
Remove the fish from the marinade and grill immediately and very briefly on the barbecue (max. 3 minutes per side).
Serve the risotto in a deep plate and arrange the fish on top.
Finish to taste with fresh herbs.
"I'm just some lunatic macaroni mushroom, is that it?"
- Joe Pesci, Actor -
Experience Boretti's 'passione in cucina'.