Petrale sole over lemon dill risotto paired with 2019 Mastro Scheidt The Hunter
To start the Risotto
1 half yellow or white onion, chopped fine
1 tablespoon of butter
½ cup of Arborio rice
2 cups of chicken broth, warm
Melt your butter in a hot sauté pan and add your onions and then turn the heat down to medium. You don’t want the onions to burn, scorch or turn brown; you just want to sweat them out. Once the onions have gone a little translucent, add your rice and stir the pan regularly for a couple minutes so that the rice cooks and also turns milky white/translucent
Add three ladles of warm chicken broth to the sauté pan and stir through. Now the technique. If your timing is right and you don’t allow your saute pan of rice get too dry, after the initial stirring, you shouldn’t have to stir the rice again until the very end of the process. There should be enough bubbling broth in the pan at all times so the rice never sticks or gets dry
Fast forward about 30 minutes
As you come near the cooking process for the rice you’re going to need the following
¼ cup of heavy cream
¼ cup of grated Parmigiano Cheese
A squeeze of lemon juice
A pinch of chopped fresh dill
A bit more freshly cracked black pepper
Taste your rice and see that it is almost, I repeat almost cooked through but not quite there yet. Don’t worry, you’re going to add a bit more liquid. There shouldn’t be much broth left, about a ¼ cup of broth add it to the pan along with the heavy cream and begin stirring again. Within 5-10 minutes the risotto is taking shape. This is not an exact science. Taste it again and again and again. The rice should be basically done but have a bit more chicken broth handy if it’s not. When the rice is done, add your Parmigiano cheese, lemon juice, dill, adjust for salt and pepper and plate the risotto
At the 5-minute mark for your risotto above, you’ve got to prep your fish. In a sauté pan heat some butter and olive oil. Pat your fish dry and season with salt, pepper and some Panko on the side that goes into the pan first. Place your breaded sole in the sauté pan and cook until golden brown plus on the breaded side. Flip over your fish and cook 1 minute
