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LEMON SOLE RISOTTO

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Makes 4 servings.



Ingredients Needed For LEMON SOLE RISOTTO
* 3/4 pound fresh or frozen sole fillets
* 2 tablespoons butter or margarine, divided
* 2 tablespoons fresh lemon juice, divided
* salt and ground black pepper
* 1/4 cup chopped fresh parsley
* 1/2 cup chopped Onion
* 1 cup uncooked U.S. arborio or medium grain rice
* 1/16 teaspoon saffron
* 1/3 cup dry white wine
* 2 cups fish stock, divided
* 3 cups water
* 1 medium tomato, diced
* 1/4 cup grated Parmesan cheese

Directions To Prepare LEMON SOLE RISOTTO
#Place fillets in lightly-buttered shallow baking dish.
#Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets.
#Sprinkle with salt, pepper and parsley.
#Broil at 350 degrees 5 to 8 minutes, or until fish flakes easily with fork. Cut in chunks; set aside.
#Cook Onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft.
#Add rice and saffron; stir 2 to 3 minutes.
#Add wine and remaining 1 tablespoon lemon juice.
#Stir until absorbed. Increase heat to medium high; stir in 1 cup stock.
#Cook, uncovered, stirring frequently, until stock is absorbed.
#Continue stirring and adding remaining 1 cup stock and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
#It will take approximately 25 to 30 minutes. Stir in tomato, Cheese and reserved fillets; serve immediately.




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Saturday, August 19, 2017, 11:19 am


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