Grouper risotto
The grouper may look dangerous, all reddish and prickly fins, but its completely white flesh is a real treat, and the soup is full of thick. Here is a risotto with grouper meat from which a fine soup has just been cooked.
Preparation steps
- Cook the grouper for the soup (special recipe). Carefully clean the cooked skin and bones.
- Separately, cook the rice until half done.
- Meanwhile, chop the onion, garlic, carrot from the soup and parsley.
- Saute onions in olive oil. Add garlic to it. When the onions are glazed, add the pieces of grouper meat, and carrots, a little pepper, then pour the wine.
- Add the half-cooked rice, add the fish broth so that everything is covered (no more than that) and cook until the rice is completely cooked. Add a little salt if necessary.
- Sprinkle with parsley when cooked.
Serving
Along with the grouper risotto, serve a little grated cheese, lettuce and the same wine you used to prepare the dish.
