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Sole with mushrooms and lemon risotto
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Sole fish fillets4 unit(s)
- Wheat flour100 g
- Fresh mushrooms250 g
- Chopped sprigs of parsley2 unit(s)
- Garlic head1 unit(s)
- Capers50 g
- Tomato concasse, peeled and seeded1 unit(s)
- Glass of dry white wine1 unit(s)
- Sicilian lemon1/2 unit(s)
- Olive oil6 tablespoon
- Arborio rice250 g
- Chopped Onion1/2 unit(s)
- Grated Parmesan150 g
- Vegetable broth1/2 l
- Salt and Black Pepper to taste
- mushrooms: Cut the long mushrooms and sauté with 2 tablespoons of the oil and the garlic clove. When they take color, add the wine and let the alcohol evaporate. Add the tomato, capers and parsley. Let it taste. Finally, season with salt and pepper and set aside.
- Sole: In a skillet, heat 2 tablespoons of oil over low heat. Place one fillet of sole at a time to fry, previously and lightly breaded in wheat flour and salt. Let it brown. Reserve.
- Lemon Risotto: Fry the rice with 2 tablespoons of oil, the onion and salt. Then add the wine and let the alcohol evaporate. After that, add a ladle of stock at a time, whenever the rice is close to drying out. When it is al dente, add the broth of half a lemon and finally the cold butter and Parmesan. Let it rest for two minutes.
- Assembling the dish: Gently spread the lemon risotto. Place the sole fillet on top and finally the mushroom sauce. Good appetite 💥
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