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Risotto with broccoli and tilapia fillet

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Risotto with broccoli and tilapia fillet

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

2 servings

Gerson Fernandes

@personalchefgerson
  • Ingredients
  • Recipe
  • Arborio rice250 g
  • Onion3 unit(s)
  • White Wine100 ml
  • Olive oil30 ml
  • Light background1 l
  • Grana Padano or Parmesan cheese150 g
  • Butter100 g
  • Broccoli200 g
  • Medium tilapia fillet3 unit(s)
  • Leek1 unit(s)
  • Carrot3 unit(s)
  • Salmon1 unit(s)
  • Salt to taste
  • Pepper to taste
  1. Sanitize and separate ingredients and utensils.
  2. First step start with the bottom, separate 1 onion, 1 carrot and 100 g celery and a liter of water add in a pan leave for 30min, without boiling. Then strain and reserve.
  3. Season the fish with salt and pepper. In a baking dish, add a little, 50 g of wine, butter, 1 carrot cut into cubes, chopped onion and celery, add the fish and put it in the oven for at least 30 min, always taking care not to overcook it.
  4. Now we will start the risotto, cut the broccoli into small pieces, In a pan, add the oil to the onion and let it turn white, do not brown it, do not wash the rice.
  5. Then add the arborio rice and let it cook for a while.
  6. Add the wine and let it reduce almost to dryness.
  7. Add the chopped broccoli and add background gradually to the point. To the tooth for soft. Always stirring to release the starch.
  8. Add the cheese and then the cold butter.
  9. At this point, correct the salt as needed.
  10. Plate and add the fish on top. Eat while still hot.

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