Steps to Prepare Perfect Risotto di spada e zafferano swordfish and saffron risotto

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Ultimate Risotto di spada e zafferano swordfish and saffron risotto. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Risotto di spada e zafferano swordfish and saffron risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto di spada e zafferano swordfish and saffron risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto di spada e zafferano swordfish and saffron risotto is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Risotto di spada e zafferano swordfish and saffron risotto using 11 ingredients and 3 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Risotto di spada e zafferano swordfish and saffron risotto:

1. 350 of risotto rice
2. 1 swordfish fillet
3. 1 small courgette
4. Small chopped onion
5. strands Saffron to taste, few
6. 1-1.2 litres hot stock
7. to taste Salt
8. Fresh parsley to serve
9. Good knob of butter
10. Olive oil
11. Glug of white wine

Instructions to make to make Risotto di spada e zafferano swordfish and saffron risotto

1. Chop onion, chop courgette, chop the fish. Cook onion in oil until soft.
2. Add courgette and cook for another min or so. Then add the fish. Continue cooking and stirring. Add rice and turn up the heat slightly. Stir frequently for 1 or 2 mins
3. Now add the wine and let it evaporate. Add about 3/4 of the stock and stir frequently. Add saffron and a pinch of salt. Keep stirring for about 20 mins adding more stock as needed. Towards end of cooking time, add a few small knobs of butter, stir well until creamy. Serve with fresh parsley 😁

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