Branzino Risotto

Serves 1
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Directions

  1. 1Fillet the branzino fish.
  2. 2Fillet the branzino fish.
  3. 3Fillet the branzino fish.
  4. 4Pat the branzino fillets dry with a paper towel.
  5. 5Pat the branzino fillets dry with a paper towel.
  6. 6Pat the branzino fillets dry with a paper towel.
  7. 7Halve the cherry tomatoes.
  8. 8Halve the cherry tomatoes.
  9. 9Halve the cherry tomatoes.
  10. 10Peel the garlic cloves.
  11. 11Peel the garlic cloves.
  12. 12Peel the garlic cloves.
  13. 13Place the halved cherry tomatoes and garlic cloves on a baking sheet lined with parchment paper.
  14. 14Place the halved cherry tomatoes and garlic cloves on a baking sheet lined with parchment paper.
  15. 15Place the halved cherry tomatoes and garlic cloves on a baking sheet lined with parchment paper.
  16. 16Drizzle with olive oil, season with salt and pepper, and add a few basil leaves.
  17. 17Drizzle with olive oil, season with salt and pepper, and add a few basil leaves.
  18. 18Drizzle with olive oil, season with salt and pepper, and add a few basil leaves.
  19. 19Roast the tomatoes and garlic in the oven.
  20. 20Roast the tomatoes and garlic in the oven.
  21. 21Roast the tomatoes and garlic in the oven.
  22. 22Add the roasted tomatoes and garlic to a blender.
  23. 23Add the roasted tomatoes and garlic to a blender.
  24. 24Add the roasted tomatoes and garlic to a blender.
  25. 25Blend until smooth to create a tomato sauce.
  26. 26Blend until smooth to create a tomato sauce.
  27. 27Blend until smooth to create a tomato sauce.
  28. 28Strain the blended tomato sauce into a saucepan.
  29. 29Strain the blended tomato sauce into a saucepan.
  30. 30Strain the blended tomato sauce into a saucepan.
  31. 31In a pan, toast the Arborio rice.
  32. 32In a pan, toast the Arborio rice.
  33. 33In a pan, toast the Arborio rice.
  34. 34Deglaze the rice with white wine.
  35. 35Deglaze the rice with white wine.
  36. 36Deglaze the rice with white wine.
  37. 37Gradually add the tomato sauce to the rice, stirring continuously until absorbed.
  38. 38Gradually add the tomato sauce to the rice, stirring continuously until absorbed.
  39. 39Gradually add the tomato sauce to the rice, stirring continuously until absorbed.
  40. 40Add lemon zest, fresh oregano, butter, and grated Parmesan cheese to the risotto, stirring until creamy.
  41. 41Add lemon zest, fresh oregano, butter, and grated Parmesan cheese to the risotto, stirring until creamy.
  42. 42Add lemon zest, fresh oregano, butter, and grated Parmesan cheese to the risotto, stirring until creamy.
  43. 43Prepare the basil oil by blending fresh basil leaves with olive oil, salt, and pistachios.
  44. 44Prepare the basil oil by blending fresh basil leaves with olive oil, salt, and pistachios.
  45. 45Prepare the basil oil by blending fresh basil leaves with olive oil, salt, and pistachios.
  46. 46Season the branzino fillets with salt.
  47. 47Season the branzino fillets with salt.
  48. 48Season the branzino fillets with salt.
  49. 49Heat a pan with olive oil and place the branzino fillets skin-side down.
  50. 50Heat a pan with olive oil and place the branzino fillets skin-side down.
  51. 51Heat a pan with olive oil and place the branzino fillets skin-side down.
  52. 52Pan-fry the branzino until the skin is crispy and the fish is cooked through.
  53. 53Pan-fry the branzino until the skin is crispy and the fish is cooked through.
  54. 54Pan-fry the branzino until the skin is crispy and the fish is cooked through.
  55. 55Remove the cooked branzino from the pan and place it on a wire rack to drain excess oil.
  56. 56Remove the cooked branzino from the pan and place it on a wire rack to drain excess oil.
  57. 57Remove the cooked branzino from the pan and place it on a wire rack to drain excess oil.
  58. 58Add roasted tomatoes to the finished risotto.
  59. 59Add roasted tomatoes to the finished risotto.
  60. 60Add roasted tomatoes to the finished risotto.
  61. 61Plate the risotto, topped with burrata, the cooked branzino fillets, basil oil, arugula, and extra roasted tomatoes.
  62. 62Plate the risotto, topped with burrata, the cooked branzino fillets, basil oil, arugula, and extra roasted tomatoes.
  63. 63Plate the risotto, topped with burrata, the cooked branzino fillets, basil oil, arugula, and extra roasted tomatoes.

Ingredients

  • 1 fish Branzino
  • 1 fish Branzino
  • 1 fish Branzino
  • 1 handful Cherry tomatoes
  • 1 handful Cherry tomatoes
  • 1 handful Cherry tomatoes
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 0 Olive oil
  • 0 Olive oil
  • 0 Olive oil
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 0 Pepper
  • 0 Pepper
  • 0 Pepper
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 1 cup Arborio rice
  • 0 White wine
  • 0 White wine
  • 0 White wine
  • 0 Lemon zest
  • 0 Lemon zest
  • 0 Lemon zest
  • 1 sprig Fresh oregano
  • 1 sprig Fresh oregano
  • 1 sprig Fresh oregano
  • 0 Butter
  • 0 Butter
  • 0 Butter
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 1 handful Fresh basil
  • 1 handful Fresh basil
  • 1 handful Fresh basil
  • 0 Burrata
  • 0 Burrata
  • 0 Burrata
  • 0 Arugula
  • 0 Arugula
  • 0 Arugula

Equipment

Cutting boardKnifeBaking sheetParchment paperOvenNutribullet blenderStrainerSaucepanPanSpatulaGraterPlate
Branzino Risotto | Clip Recipe