HungryForever

Mediterranean Fish Risotto with Saffron

Ingredients

For the Fish Soup

1lb fish filletspreferably from white-fleshed fish such as cod, pollack, monkfish, tilefish, tilapia, or flounder, cut into 1-inch (2.54cm) pieces, 454g
3tbsp olive oil45ml
2cloves largegarlicpeeled and pressed or finely chopped
Pinch saffron threads (optionalbut highly recommended)
2tbsp boiling water30ml
1in medium-size leekwhite part only, cuthalf lengthwise, rinsed well between the layers, and thinly sliced crosswise
1 large rib celerytrimmed and thinly sliced
1in medium size onionpeeled, cuthalf, and thinly sliced
1cup finely sliced fennel bulb236ml
1/4tsp Fennel Seed1.2ml
1cup chopped canned tomatoeswith their juice, 236ml
2cups fish brothpreferably homemade, heated, 473ml
Salt

For the Risotto

2tbsp olive oil30ml
1/2cup finely chopped onion118ml
1clove garlicpeeled and pressed or finely chopped
1 1/2cups arborio rice355ml
1/2cup dry white wine118ml
Salt
Freshly ground black pepper
1/4cup chopped fresh parsley leavesrinsed, 59ml

Instructions

Prepare the fish soup: Combine the fish with 1 tbsp (15ml) of the olive oil and half the garlic in a small mixing bowl. Mix the saffron with the boiling water and pour over the fish. Mix well and allow to stand at room temperature 30 minutes.
Heat the rest of the olive oil in a medium-size saucepan over medium-high heat. Add the remaining garlic, the leek, celery, onion, fresh fennel, and fennel seed and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the tomatoes and the broth, season with salt to taste, and bring the liquid to a boil. Reduce the heat to low, partially cover the pot and cook 15 minutes. Add the fish and cook 5 to 10 minutes longer or until the fish flakes easily with a fork. Strain the fish and vegetables from the broth, cover to keep warm, and set aside. Reserve the broth (you should have 4 to 5 cups, 946 to 1180ml) and combine with the other broth to yield 6 cups (1.4L).
Prepare the risotto: Heat the olive oil in a large, heavy 4-quart (3.8L) pot over medium-high heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.
Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup (118ml) at a time, stirring well after each addition. Wait until it is almost completely absorbed before adding the next 1/2 cup (118ml). Reserve 1/4 cup (59ml) of the broth to add at the end.
When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup (59ml) broth, the parsley, and salt and pepper to taste, and stir well to combine. Serve the risotto in warmed soup bowls with some of the fish and vegetables on top. Garnish with parsley. Serve immediately.