Risotto with Hake and Basil

(recipe from a flyer)

Serves 4

Ingredients:

• 700 gr hake, skinned, boned and cut into chunks
• a knob of butter
• ½ tbsp olive oil
• 1 onion, peeled and finely chopped
• 300 gr carnaroli or arborio risotto rice
• 100 ml white wine
• 800 ml stock heated to simmering point
• salt and pepper
• 200 gr of vegetables - a mixture of frozen peas and broad beans
• handful of basil leaves, lightly torn(I don't like it so I used parsley instead)

Step One

 Preheat the oven to Gas mark 4 , 180℃ (150℉).

Step Two

 Melt a knob of butter with a dash of olive oil in a wide, shallow, oven proof saucepan over a gentle heat. Add the onion and cook until softened, but not browned. This will take about 5 minutes. Add in the rice and stir for 1-2 minutes until it starts to look translucent. Add the wine and stir until it evaporates.

Step Three

 Pour in enough of the heated stock to just cover the rice and simmer gently, stirring now and again. season with a little salt and pepper. As the stock evaporates add more and stir intermittently until all the stock is used. This will take about 15 minutes. Taste regularly and add a little more salt if necessary. 

Step Four 

 Stir in the frozen vegetables and basil leaves. Then season the fish and place it in a single layer on top of the risotto. Cover and place in the preheated oven 10-12 minutes until the fish flakes easily with a fork. 

Remove from the oven and serve immediately with a side salad.

Poftă Bună !!!