Fish risotto recipe | Saffron fish risotto with red mullet ragu

Name: Fish risotto recipe | Saffron fish risotto with red mullet ragu
Total time: 65 min
Ingredients: 20 g raisins; Pinch of saffron; 500 g red mullet or sea bass fillets, skin and bones removed; Sea salt; 2 tbsp. olive oil; 1/2 small white onion, finely chopped; 30 g tomato paste; 30 g flat leaf parsley leaves or fennel fronds, very finely chopped, plus extra to serve; 20 g pine nuts; 1 L good fish or vegetable stock; 2 pinches of saffron; 80 mL olive oil; 1 small white onion, finely chopped; 450 g arborio rice; 150 mL white wine

www.redonline.co.uk

Bring Italian sunshine to your table

View full recipe on www.redonline.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redonline.co.uk.

Share this recipe:

Ingredients

20 g raisins
Pinch of saffron
500 g red mullet or sea bass fillets, skin and bones removed
Sea salt
2 tbsp. olive oil
1/2 small white onion, finely chopped
30 g tomato paste
30 g flat leaf parsley leaves or fennel fronds, very finely chopped, plus extra to serve
20 g pine nuts 
1 L good fish or vegetable stock
2 pinches of saffron
80 mL olive oil
1 small white onion, finely chopped
450 g arborio rice
150 mL white wine