Italian Fish and Shellfish Recipes - Red Snapper and Bacon Risotto Recipe

Ingredients

• 4 large or 8 small red snapper fillets

• 1/4 cup butter

• 2 tablespoons olive oil

• 5 ounces smoked bacon, thinly sliced

• 2 small leeks, chopped

• 1 3/4 cups risotto rice

• 2 garlic cloves, crushed

• 5 1/2 cups hot Fish Stock

• 1/3 cup chopped fennel

• salt and pepper

• red chili slices, to garnish (optional)

Serves 4-6

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Method:

1. Pat the fish dry on paper towels and Season lightly with salt and pepper. Melt 1 tablespoon of the butter in a frying pan with the oil and fry the fish fillets for 1-2 minutes on each side, until cooked through. Remove from the pan and set aside.

2. Melt the remaining butter in a large, heavy-based saucepan. Add the bacon and cook for 3-4 minutes, until browned. Remove with a slotted spoon.

3. Add the leeks to the pan and cook gently for 2 minutes. Add the rice to the pan and stir well to coat the grains with the butter.

4. Return the bacon to the pan and add the garlic. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

5. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

6. Add the fennel and a little pepper and gently fold in the fish fillets. Heat for 1 minute before serving. Serve garnished with some red chili slices, if desired.

Note: Snapper has delicate yet firm flesh with a truly wonderful flavor. If you are buying whole snapper or they are being filleted for you, make sure you keep the heads and bones, as they are rich in gelatine and make excellent stock.