Green Onion Risotto With Bream

1. 1

   For the risotto, heat broth. Slice green onions.

2. 2

   Heat 1 tablespoon olive oil in a pan and saute green onion.

3. 3

   Add rice and saute for about 2 minutes.

4. 4

   Add a little bit of dry white wine and begin adding the broth, while constantly stirring the rice.

5. 5

   Once all the stock is incorporated, simmer for about 16 minutes over low heat, stirring occasionally.

6. 6

   Season with salt and pepper.

7. 7

   Add a little grated cheese to taste, stir and cover.

8. 8

   For the fish, grill bream on oiled, preheated grill.

9. 9

   For the green onion tempura, dissolve rice flour in cold water to form a paste that bonds to green onions.

10. 10

    Then fry in very hot sunflower oil for about 3 minutes.

11. 11

    Arrange risotto, bream and green onion tempura on a plate.

12. 12

    Sprinkle with chopped chives and chile pepper and serve immediately.

* Per serving · 4 servings · Values may vary.