Risotto J
Since this recipe came out of the blue ... I decided to gave it an original name, which has no meaning. Last saturday we were on the belgian coast and while shopping for fresh fish, I saw some smoked halibut. I asked Elke about its taste (as I never ate it before) ... and the recipe for a risotto came out. I thought that the fattiness of the fish could be balanced by the freshness of some coriander and the acidity of some low-dosage champagne. We had no clue how it would come, but apparently now Elke is already thinking to serve this dish to friends and family ...
Serves: 2 as main course or 4 as a starter
FlexiPoints: 8 or 4
Suggested wine: Low-dosage champagne would go or a young Chablis. In general a white wine with good acidity to balance the fattiness of the halibut.
Special equipment: none
Ingredients:
180g rice
80g smoked halibut filet
700ml light chicken stock
1 glass of champagne
1 shallot
2 tbsp finely chopped coriander
2 tbsp olive oil
Pepper to taste
Ingredient note: Smoked halibut is something quite popular in Belgium. It can be found (along other smoked fishes) in supermarkets but (much better) at the fishmonger. If you cannot find it, you will need a smoked fish which has a dry and fatty bite.
How-to:
1. Finely chop the shallot and coarsely cube the fish.
2. Sauté the shallot in the oil and, once golden, add the rice. Let it sauté for 2’ more. Add the champagne and let it evaporate. Add the fish and stir well.
3. Add about 100ml of the stock and let it get absorbed by the rice at medium-low temperature. Once it is mostly absorbed, add some more stock and repeat until the rice is cooked. You might be left with some stock depending on the rice quality.
4. Remove from the heat and add the chopped parsley. Season with pepper. Stir well. Let cool down for 2’ and serve.
Serves: 2 as main course or 4 as a starter
FlexiPoints: 8 or 4
Suggested wine: Low-dosage champagne would go or a young Chablis. In general a white wine with good acidity to balance the fattiness of the halibut.
Special equipment: none
Ingredients:
180g rice
80g smoked halibut filet
700ml light chicken stock
1 glass of champagne
1 shallot
2 tbsp finely chopped coriander
2 tbsp olive oil
Pepper to taste
Ingredient note: Smoked halibut is something quite popular in Belgium. It can be found (along other smoked fishes) in supermarkets but (much better) at the fishmonger. If you cannot find it, you will need a smoked fish which has a dry and fatty bite.
How-to:
1. Finely chop the shallot and coarsely cube the fish.
2. Sauté the shallot in the oil and, once golden, add the rice. Let it sauté for 2’ more. Add the champagne and let it evaporate. Add the fish and stir well.
3. Add about 100ml of the stock and let it get absorbed by the rice at medium-low temperature. Once it is mostly absorbed, add some more stock and repeat until the rice is cooked. You might be left with some stock depending on the rice quality.
4. Remove from the heat and add the chopped parsley. Season with pepper. Stir well. Let cool down for 2’ and serve.
Labels: main course, risotto
posted by The Food Traveller at 6:49 PM
4 Comments:
Delicatissimo! Da provare. Leggo solo ora l'indicazione dei Flexipoints ... non mi dire che sono quelli della WW? Evvai! Eh, il riso purtroppo di points ne ha tanti :-( Saluti, Alex
Si sono proprio quelli della WW ... Elke ed io siamo in perenne dieta. Comunque, le mie porzioni sono da piatto unico (anche se sempre modeste) ... altrimenti fai mezza porzione o porzione da starter (di grandezza tipo quella che ti danno in un ristorante stellato).
Il problema e' che i risotti sembrano leggeri!!!
Eh, questa della dieta perenne non mi è nuova :-( Comunque il sistema della WW è l'unico davvero efficace e fattibile. Non si deve rinunciare praticamente a nulla e se uno se li distribuisce bene i benedetti points si riesce anche a mangiare discretamente bene! Solo che fatica psicologica contare sempre punti, punti, punti ... è tanto bello mangiare e non pensarci! Almeno per quel momento :-) Scusa se mi sono dilungata ...
Ciao, Alex
Capisco ... mia moglie dice lo stesso ... visto che per gli uomini ci sono 6 punti al giorni in piu ... quindi a parita di porzioni io mi posso permettere un Magnum e lei no :-)
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