Mediterranean Fish Risotto with Saffron Recipe

Name: Mediterranean Fish Risotto with Saffron Recipe
Ingredients: 1 lb fish fillets (preferably from white-fleshed fish such as cod, pollack, monkfish, tilefish, tilapia, or flounder, cut into 1-inch (2.54cm) pieces, 454g); 3 tbsp olive oil (45ml); 2 cloves largegarlic (peeled and pressed or finely chopped); Pinch saffron threads (optional (but highly recommended)); 2 tbsp boiling water (30ml); 1 in medium-size leek (white part only, cuthalf lengthwise, rinsed well between the layers, and thinly sliced crosswise); 1 large rib celery (trimmed and thinly sliced); 1 in medium-size onion (peeled, cuthalf, and thinly sliced); 1 cup finely sliced fennel bulb (236ml); 1/4 tsp fennel seed (1.2ml); 1 cup chopped canned tomatoes (with their juice, 236ml); 2 cups fish broth (preferably homemade, heated, 473ml); Salt; 2 tbsp olive oil (30ml); 1/2 cup finely chopped onion (118ml); 1 clove garlic (peeled and pressed or finely chopped); 1 1/2 cups Arborio rice (355ml); 1/2 cup dry white wine (118ml); Freshly ground black pepper; 1/4 cup chopped fresh parsley leaves (rinsed, 59ml)

hungryforever.net

Risotto rice is plump, short to medium grained and high in starch, which gives this popular dish its creamy texture with Rich salmon and saffron for healthy

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Ingredients

1 lb fish fillets (preferably from white-fleshed fish such as cod, pollack, monkfish, tilefish, tilapia, or flounder, cut into 1-inch (2.54cm) pieces, 454g)
3 tbsp olive oil (45ml)
2 cloves largegarlic (peeled and pressed or finely chopped)
Pinch saffron threads (optional (but highly recommended))
2 tbsp boiling water (30ml)
1 in medium-size leek (white part only, cuthalf lengthwise, rinsed well between the layers, and thinly sliced crosswise)
1 large rib celery (trimmed and thinly sliced)
1 in medium-size onion (peeled, cuthalf, and thinly sliced)
1 cup finely sliced fennel bulb (236ml)
1/4 tsp fennel seed (1.2ml)
1 cup chopped canned tomatoes (with their juice, 236ml)
2 cups fish broth (preferably homemade, heated, 473ml)
Salt
2 tbsp olive oil (30ml)
1/2 cup finely chopped onion (118ml)
1 clove garlic (peeled and pressed or finely chopped)
1 1/2 cups Arborio rice (355ml)
1/2 cup dry white wine (118ml)
Freshly ground black pepper
1/4 cup chopped fresh parsley leaves (rinsed, 59ml)