Recipe of Award-winning Risotto di spada e zafferano swordfish and saffron risotto

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We hope you got insight from reading it, now let's go back to risotto di spada e zafferano swordfish and saffron risotto recipe. To cook risotto di spada e zafferano swordfish and saffron risotto you only need 11 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Risotto di spada e zafferano swordfish and saffron risotto:

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

Instructions 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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