Risotto with gilthead fillets and broccoletti

  • Difficulty


  • 300 g Riso Vialone Nano
  • ½ onion
  • ½ glass dry white wine
  • 200 g gilthead fillets
  • 300 g broccoli
  • 1 dl fish broth
  • salt and pepper
Riso Vialone Nano


Wash the gilthead fillets, slice them into bite-size chunks then finely chop the onion.Wash the broccoli in plenty of cold water and steam them, once drained.In a saucepan pour 2 tbsp of oil with the chopped onion fry until soft but not golden; add the rice, brown for a few minutes, stirring from time to time with a wooden spoon then sprinkle the white wine and let it evaporate over a high heat.Add the fish broth a bit at a time and simmer for 15-18 minutes, stirring from time to time.Next, in another saucepan sprinkle a dash of oil, add some of the fish chunks and brown for 2-3 minutes over a high heat.Season with a pinch of salt and pepper. Broccoli sauce preparation.With a food processor mix 200 g of broccoli with some fish broth, heat this mixture and add the remaining broth lightly whisking the ingredients with a fork.A few minutes before the rice is ready add the rest of the gilthead and broccoli.Remove the risotto from the heat when still tender and al dente.Serve it warm with the broccoli sauce aside.