Description
I offer you risotto with tender fillet of carp, and also with pineapple. Help yourself.
Ingredients
-
Figure
0.5 cup
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Onion
1 piece
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Pepper
1 piece
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Dry white wine
100 ml
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Cheese
50 g
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Fish fillets
180 g
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Pineapple
2 Tbsp
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Butter
50 g
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Greens
-
Salt
-
Broth
200 ml
Cooking
For cooking I use risotto rice from TM "Mistral". Cut into small pieces onions.
In a frying pan melt 25 grams of butter and fry the onion in it.
To the onions after 3 minutes add the rice. Add wine, boil until complete evaporation of the wine under the cap.
Carp fillet cut into cubes and fry in the remaining butter.
Bell pepper cut into strips and add to the fish. Stew 5 minutes. Remove from the heat.
When the wine has evaporated, add the fish broth. Add carp fillet with pepper. Stir and season with salt to taste.
5 minutes before ready add the diced pineapple. To taste add fresh herbs. Before serving sprinkle the risotto with grated cheese. Bon appetit!
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