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Risotto with red winebutter sauce and fish fillets

Risotto with red winebutter sauce and fish fillets

Ingredients for Risotto with red winebutter sauce and fish fillets

AmountIngredient
2nd Shallots 12th Spring onions
200 grams Mushrooms, small
40 g Parmesan in a row
500 ml Red wine, dry
500 ml Fish sauce (glass)
5th Peppercorns, pink
Pepper 200 grams
Butter, cold 300 grams
Risotto rice 100 ml
White wine 600 ml
Vegetable broth
Cayenne pepper 4th Fish fillets with skin (each about 120 g, as perch or sea bass)
2 tbsp Olive oil
Pepper

Risotto with red winebutter sauce and fish fillets Directions


 

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