Cooking With I&J DIET & HEALTH

Serving Suggestion

Preparation Instructions

You'll need the following Ingredients:

4 I&J Deep Water Hake Fillets with seasoning added. 
100g butter, split into 2 50g pieces.  
1L hot chicken or vegetable stock. 
400g Arborio rice (or any Risotto rice). 
2 finely sliced onions. 
2 spring fresh thyme, leaves only. 
5ml white wine vinegar. 
50g finely grated parmesan cheese. 
200g sliced Portobello mushrooms. 
200g sliced Button mushrooms. 
2 tablespoons mascarpone cheese. 
1 small handful rocket. 
Salt and Pepper to season. 

Preparation method:

1. Place half the butter and half the onions into a pot on medium heat and sauté until onions are translucent. 
2. Add the rice and coat with onion and butter mix.
3. Slowly add the stock, ladler at a time, allowing the liquid to be absorbed before adding more.
4. Add the white wine vinegar and stir through. Remove from heat.
5. In a saucepan, heat up the remaining onion and butter and then add the mushrooms and thyme. Sauté until soft.
6. Place the pot back onto low heat and add the mushroom mixture. Mix through thoroughly and allow the juices to be absorbed by the rice.
7. Stir in the mascarpone and parmesan cheese.
8. Season with salt and pepper and serve in bowls with the rocket.
9. Serve with I&J Deep Water Hake, cooked according to the preparation guide.
    

Serves 4