Fisherman's risotto
Fish second courses
Italian cuisine
People tend to over-think risotto when all it really needs is a little care and a bit of butter. I'm a firm believer that risotto should be made on the stove-top and not in the oven, it's that 30 minutes of standing over it, assisting the rice release the starch that gives it that creamy and smooth consistency. This risotto is made with fresh cod, clams and scallops, but depending on the season you can tweak these with what's available. The cod can be replaced with any white fish, or salmon for that matter, and shellfish would make a nice addition in the absence of clams.
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