Risotto with red winebutter sauce and fish fillets
Ingredients for Risotto with red winebutter sauce and fish fillets
Amount | Ingredient |
---|---|
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