Snapper Risotto

Featured in Country Style Christmas Issue 2017

Serves 4

¼ cup olive oil
1⅓ cups carnaroli or vialone nano rice* ½ cup white wine
150g snapper fillets, cut into 2cm pieces 20g butter
2 tablespoons extra virgin olive oil
20g finely grated Parmigiano-Reggiano
1 tablespoon finely chopped oregano
1 tablespoon finely chopped chives
1 tablespoon finely chopped marjoram extra finely grated Parmigiano-Reggiano,
to taste
1.5kg snapper heads and bones
1 carrot, peeled, diced
1 brown onion, peeled, diced
1 celery stick, diced
1 bay leaf
6 peppercorns

To make stock, place all ingredients and 12 cups of water in a stockpot. Bring to a simmer over a high heat. Reduce heat to medium-low and gently simmer for 30 minutes.

Strain through a fine sieve into a heatproof bowl. Discard solids.

Place 6 cups of fish stock in a clean saucepan. (Freeze remaining stock for later use.) Place pan over a medium-low heat and hold at a gentle simmer.

Heat olive oil in a large saucepan over a medium heat. Cook rice, stirring, for 3 minutes or until grains are hot. Season with sea salt flakes. Add wine and stir for 3 minutes or until liquid evaporates.

Add 2 ladlefuls of hot stock. Cook, stirring, for 5 minutes or until stock is absorbed by rice. Continue adding stock, 1 ladleful at a time, stirring after each addition, until stock is absorbed and rice is al dente. (This will take about 16–18 minutes.) Add snapper and stir through rice. Remove from heat. Stir in butter and extra virgin olive oil. Cover and stand for 5 minutes.

Add parmesan, oregano, chives and marjoram, and stir to combine. Season to taste and add more parmesan, if required. Serve immediately.
*Available at gourmet food stores, delicatessens and some supermarkets. Substitute arborio rice.