This risotto is inspired by an absolutely wonderful person who often share his great life experience and his big heart. One day he also shared his divine smoked snapper and inspired with this risotto recipe!!!
Risottos are never the same, they are open for creativity! I boosted this one with extra garlic, fresh spinach and celery. Goodies for the immune system!
I started with 4 garlic gloves, 1 brown onion and 1 stalk of celery, all chopped and gentle fried/melted in oil in the pan, low heat. Put aside and heat a drizzle of oil and fry 1 cup of avorio, arborio or similar risotto rice, high heat. When the rice look glazed add 1 cup white wine. Now you need to stir all the time! Keep the heat on high. When no wine is left in the pan start adding veggie stock, approx. a half cup at the time and stir, stir, stir. After 10-15 minutes reduce the heat, add the onion, garlic and celery and slowly start to mount grated cheese. Preferably parmigiano or aged cheese. Approx 1 cup in total, but do a little by little. And keep on stirring. Add finely chopped fresh spinach and taste. When rice is al dente and to your taste and texture, take off the heat and put lid on and rest for a couple of minutes. Chop your smoked fish. We were blessed having smoked snapper and smoked marlin. Arrange on the plate with fresh spinach and carrot.
For 3-4 persons