Louise’s Not white but Red Risotto with Lemon Sole

As a greedy gourmand I can’t help myself from getting excited about food, while reading my twitter timeline one of the lovely ladies I follow @Get_Lippie tweeted about the white risotto she was making for tea, of course I was interested to find out what ingredients were included so I could make this myself.


Louise gave me instructions on how she had made the dish, I hope she doesn’t mind but I’ve adapted the dish to suit what I had in my store cupboard (Red Wine) so here is Louise’s Not white but Red Risotto with Lemon Sole

Ingredients
2 Pieces of lemon Sole
200g Carnaroli Rice
2 Shallots finely shopped
2 cloves of Garlic finely chopped
1.5 Litres Hot Vegetable Stock
2 glugs of Red Wine
Fresh Black Pepper
Parmigiano-Reggiano Cheese
Butter
Olive Oil


Method

1. Melt a small square of butter with some olive oil in a pan



2. Gently fry the Shallots, Garlic and Rice for a couple of minutes.


3. Add your red wine and cook until the wine starts to evaporate.

4. Add the stock a ladle full at a time until absorbed by the rice, you will need to do this until the rice is al dente.


5. Once the rice is cooked stir in black pepper and grated Parmigiano-Reggiano.





I served this dish with Lemon Sole fried in butter.


I would like to thank Louise for sharing the dish with me and I do apologise for changing it! 



One Response to Louise’s Not white but Red Risotto with Lemon Sole

  1. Get Lippie says:

    I'm really glad you enjoyed it, lovely! No apologies needed, might try a red risotto myself, one day …

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