This risotto was delicious. The popara broth turned this into a really, really nice risotto. We flaked any leftover fish and added it here also and this risotto was loved by us all. Now we bought fish for one meal, but got to turn it into two meals, no waste, and with the price of fish, that is always a great thing.
The oil from the popara can be used instead of olive oil to fry the onion. I just skim some oil from the top of the popara stock and add it to my risotto pot.
So if you chose to try my popara recipe and you have leftover broth, like I did, this is a great way to use it up.
1 onion, diced
1 1/2 cups arborio rice
1/3 cup white wine
5-6 cups leftover popara fish stock
1/2-1 teaspoon vegeta, to taste
Leftover fish from the popara, bones and skin removed, flaked
Salt and pepper, to taste
4 tablespoons, chopped parsley, to taste
Extra virgin olive oil, for drizzling
Heat the popara stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Heat oil in a large saucepan. Add onion, saute for 3 minutes, until it is translucent.
Add rice, stir for about a minute, so it is gets coated with the oil.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add 2 ladles of the hot popara stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle or two of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Taste for seasoning, add vegeta if it needs it. If you run out of stock, you can add a ladle of boiling water, until the rice is cooked.
Stir in the flaked fish with your last ladle of stock.
Stir through the parsley, taste for seasoning.
Drizzle a little extra virgin olive oil before serving. Serve immediately.
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