The RISOTTO WITH RED MULLET, WILD FENNEL AND PHILADELPHIA is a first course that is simple to prepare, elegant, with a very delicate and tasty flavor. Red mullet is a highly prized fish, especially appreciated for its true taste of the sea. Wild fennel, with its slightly sweet taste and strong aroma, evokes mountain fragrances. Everything is tied together and made creamy by Philadelphia which perfectly balances all the different flavors.
This seasoning could be a reinterpretation of the very famous pasta with sardines where, instead of sardines, I used red mullet which harmonizes wonderfully with mountain wild fennel.
SEE OTHER FISH RISOTTOS:
- Difficulty: Easy
- Cost: Budget
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- 10.6 oz red mullet
- 3.5 oz spreadable fresh cheese (Philadelphia)
- Half onion
- Half carrot
- 6 1/3 cups vegetable broth
- Half glass dry white wine
- 1 bunch wild fennel
- 2 tbsp all-purpose flour
- as needed extra virgin olive oil
- as needed salt
Tools
- 2 Pots
- 1 Knife
- 1 Ladle
- 1 Strainer
Steps
To prepare the RISOTTO WITH RED MULLET, first take care of the vegetable broth. You can make a classic one (carrot, celery, onion) or, as I did to save time, use one of those ready-to-dissolve broth cubes (the concentrated broth, so to speak).
Meanwhile, fillet the red mullets. Set aside the fillets and add the heads and bones to the vegetable broth.
Once you have the fillets, set them aside. Meanwhile, prepare the base for the risotto with a mirepoix of celery, carrot and onion and sauté it gently in a large, deep pot with a drizzle of olive oil. After 3 minutes add the rice, season lightly with salt and toast it for another 2 minutes, stirring constantly so it does not stick to the bottom of the pot.
Deglaze with the wine and cook the risotto by ladling in hot broth one ladle at a time (make sure to strain the broth to remove the red mullet heads and bones).
When the risotto is almost cooked, add some coarsely chopped red mullet and coat the remaining fillets in flour. Brown them in a nonstick pan for a few minutes.
Remove the risotto from the heat, stir in the Philadelphia, a grating of pepper and a few sprigs of wild fennel. Stir to cream, cover with a lid and let rest for a few minutes.
Serve the risotto with the red mullet by placing the mullet fillets and extra wild fennel on each portion.
