On the occasion of the nine days, the CONMIGO restaurant opened training in Modiin during "Fish Special Days". We asked the restaurant's chef, Ido Elkayam, to share with us the recipe for one of the special dishes so that we could enjoy it at home as well.
Chef Ido Elkayam, Photo: Meital Solomon
Fish risotto recipe by chef Ido Elkayam
Components
2/3 cup olive oil 200/10 small red onion, chopped
10 units tinkerbell pepper, sliced into rings, 1/5 zucchini, thinly sliced
2 tablespoons peas
<> grams of fish cubes you like
<> mint leaves <>
tsp. crushed garlic <>
/<> cup white wine
<>pcs
saffron
threads <> <>/<> tsp. salt
A pinch of black
pepper <>.<> liters vegetable
broth <> cups risotto
<>/<> cup cream
Method of preparation
Heat a pan with olive oil and steam a little red onion.
Add zucchini and pepper, and continue to steam for another minute.
Lower the heat to a low flame, add risotto, crushed garlic and continue stirring.
Add white wine and stir until the wine is reduced and the liquid runs out.
Add a ladle with vegetable broth, saffron and mix. Repeat until the spindle is finished.
Add fish, peas, cream, salt and pepper.
Stir until the liquid evaporates.
Before pouring, tear mint leaves.
Mix and pour into a plate.
Enjoy!
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