Risotto with Onion Cream, Smoked White Sauro, and Crispy Seaweed Recipe

Risotto with Onion Cream, Smoked White Sauro, and Crispy Seaweed Recipe
Staff Writer
Risotto with Onion Cream, Smoked White Sauro, and Crispy Seaweed
Jessica Chou

Risotto with Onion Cream, Smoked White Sauro, and Crispy Seaweed

Take a walk on the exotic side with this risotto with smoked white fish and fried seaweed. Sauro is a white fish similar to swordfish found in Italy; if you can’t find it, smoked swordfish is an acceptable substitute.

4
Servings
2314
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you can’t find sauro, smoked swordfish is an acceptable substitute.

Ingredients

For the fried seaweed

  • 1 ounce seaweed
  • 4 cups olive oil

For the risotto

  • 3/4 pounds yellow onion, diced
  • 10 ounces fish stock
  • 1 clove garlic, cut into 3 pieces
  • 1 chile pepper, halved
  • 3 ounces extra-virgin olive oil
  • 8 ounces Carnaroli rice
  • Salt and freshly ground pepper, to taste
  • Two 1-ounce boneless, marinated and smoked white sauro fillets, chopped finely*
  • 1 ounce butter
  • Zest of 1 lemon

Directions

For the fried seaweed

Preheat the oven to 185 degrees.

Heat the oil over medium heat in a large pot to 300 degrees. (The oil should only come 1/3 of the way up the sides.) Carefully fry the seaweed until crisp, and transfer to paper towels to drain.

Arrange the seaweed in a single layer on a baking sheet and place in the oven for 25-30 minutes. Remove from the oven and set aside.

For the risotto

Place the onion in a pressure cooker with enough water to come up about 1/3 of the way up the sides. Seal the pressure cooker according to the manufacturer’s instructions and place over high heat. Once the cooker has come to pressure, lower the flame to the lowest possible setting without losing pressure (usually low to medium-low works). Cook for 60 minutes.

Remove from heat and drain the onions, reserving the cooking liquid. Carefully transfer the mixture to a food processor and purée. Add the cooking liquid as necessary until a fluid consistency is achieved.

In a saucepot, heat the fish stock over high heat until boiling. Meanwhile, in a saucepan, brown the garlic and half of the chile in olive oil over medium-high heat. Discard the garlic and chile pieces.

To the same pan, add the rice and toast over medium heat for 3 minutes. Add the boiling broth and increase the heat to high. Cook until al dente, about 16 minutes, stirring often. Halfway through cooking, add the onion purée and salt, to taste. When the rice is al dente, add the sauro, and cook all the way through. Add freshly ground pepper and the butter and remove from heat.

Rub the bottom of the plate with the remaining chile pepper, then sprinkle with lemon zest. Transfer to plates, and garnish with the fried seaweed on top.

Nutritional Facts

Total Fat
228g
100%
Sugar
10g
11%
Saturated Fat
192g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
67g
52%
Protein
9g
20%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
80mg
8%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
53µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
123mg
38%
Manganese, Mn
3mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
222mg
32%
Selenium, Se
1µg
2%
Sodium, Na
552mg
37%
Water
140g
5%
Zinc, Zn
2mg
25%

Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.