Risotto with fish

Name: Risotto with fish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 10 g Butter or margarine; 200 g Avorio rice; 1 Bag of saffron threads; 3/4 l clear chicken stock (instant); 500 g Mussels; 200 g Clams; 7-10 Tbsp Salt; 250 g Lengfish fillet; 7-10 Tbsp juice of 1/2 lemon; 4 Scampi; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon and dill for; 7-10 Tbsp Garnish

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
10 g Butter or margarine
200 g Avorio rice
1 Bag of saffron threads
3/4 l clear chicken stock (instant)
500 g Mussels
200 g Clams
7-10 Tbsp Salt
250 g Lengfish fillet
7-10 Tbsp juice of 1/2 lemon
4 Scampi
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Lemon and dill for
7-10 Tbsp Garnish

Directions

1
Peel and finely chop the onion. Heat the fat in a pot and fry the onion cubes in it. Add rice and saffron and fill up with chicken soup. Cover and let it swell for about 20 minutes at low heat. Clean and wash the mussels and cook them in boiling salted water until they have opened. Drain.
2
Wash the fish, sprinkle with lemon juice and cut into cubes. Wash the scampi and pat them dry. Heat oil in a pan and fry both in it. Add everything to the risotto and season with salt and pepper. Wash the dill and chop finely. Arrange on plates, sprinkle with dill and serve garnished with lemon and dill