Mushroom Risotto with Baked Red Snapper

Individual Portion Cut Red Snapper 120-150gr

INGREDIENTS (2pax):

Wash your mushroom, and dice them, with the exception of 1 King Mushroom to be sliced lengthwise for decoration.
Chop your shallot very thin, as well as the Garlic.
In a deep sauce pan warm up the oil, add the mushroom and shallot, cook with light colour and add garlic, cook for another minute and then add your washed risotto rice, stir fry the rice mixing all the time until the rice look translucid, add the white wine if you want to cook with wine, reduce until the rice has absorbed all the liquid, then add vegetable stock a ladle at a time, cooking and stirring all the time until stock has been absorbed by the rice, repeat adding and cooking until rice is cooked, that should take 12 to 15 minutes.
Once rice is cooked and liquid with rice form some kind of porridge texture, season with salt & pepper and add the butter and lemon juice, mix until you end up with a very creamy texture.
In a roasting pan warm up a little oil and sear your seasoned red snapper fillet skin side first. Turn around after 1 minute and place tray in 220degree oven for 8 minutes, take tray out and cover with aluminium foil so fish can finish cooking and rest.
In a Teflon Pan with a little oil cook the sliced of King Mushroom until golden brown on both sides
In a pasta plate place the Risotto and top with slices of your Red Snapper fillet, top with mushroom, sprinkle on top of fish some lemon zest and Parmesan to your liking. Decorate with fresh basil leaf

Our Red Snapper comes with variety of cuts and sizes, which are : portion cut, cube, fillet, head and GGS