- 100g butter, softened
- 2 cloves garlic, finely grated
- 1 small bunch / 10g parsley, very finely chopped
- 1 lemon, zested, plus 1 Tbsp juice
- 6 x ± 200g portions sustainable white fish e.g. angelfish, yellowtail, Deep-water Cape Hake
- 2 Tbsp olive oil
- 2 Tbsp butter
- 500g portabellini mushrooms, sliced
- 1 large onion, diced
- 1 stalk celery, very finely minced
- 4 cloves garlic, minced
- 300g arborio rice
- 250ml dry white wine (optional, can also use de alcoholised wine or extra stock)
- 1 litre mushroom, vegetable or chicken stock, kept warm
- Zest & juice of 1 lemon
- 40g Parmesan cheese, finely grated, plus more for serving
- Micro herbs, for garnish
- Lemon wedges, for serving
- Salt and pepper, to taste
- Preheat oven to 200ºC with the fan on.
- Line a baking tray with baking paper.
- Combine the butter, garlic, parsley, lemon zest and lemon juice.
- Season with salt and pepper and stir well to combine.
- Place the fish onto the lined baking tray.
- Spread some garlic and lemon butter onto each piece of fish.
- Place the prepared fish in the fridge to cook just before serving.
- In a deep, large sauté pan, heat the butter and olive oil.
- Add the mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated and mushrooms are well browned.
- Add the onion and celery, and cook gently until softened but not brown.
- Add the garlic and a good pinch of salt and pepper. Cook until tender.
- Add the rice and turn up the heat.
- Cook for 1 minute to coat the rice in the oil and toast it lightly.
- Add the white wine and stir until completely absorbed.
- Start adding the warm stock one ladle at a time.
- Turn the heat down to a gentle simmer.
- Keep adding ladlefuls of stock, stirring frequently, allowing each ladleful to be absorbed before adding the next.
- Keep adding and stirring until the rice is creamy and tender but a little al dente in the centre.
- Switch off the heat and add the parmesan, lemon zest and juice.
- Stir through well.
- When the rice has a few minutes left, place the fish in the oven.
- Bake for 5-7 minutes, depending on the thickness of the fillets.
- Scoop the risotto into warm bowls, top each with a portion of fish and finish with micro herbs and a squeeze of lemon juice.
Serve and enjoy!