HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Risotto with Sautéed Swordfish and Fennel

Serves 6

 

Ingredients:

2 one-inch thick swordfish steaks
6 tbsp olive oil, divided
Salt and Pepper
All purpose flour
1 onion, chopped
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1 fennel bulb, greens and core removed,
   and remaining bulb diced
1 red bell pepper, stemmed, seeded and diced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1 blood orange, peeled, and sections
   removed from membranes and chopped
3 tbsp butter
1/2 cup grated pecorino romano cheese (or parmesan)
1/4 cup parsley, chopped
2 tsp Hungarian sweet paprika

 

Method:

Remove any skin or dark flesh from swordfish. Cut each steak into 4 pieces, then cut each piece lengthwise in half. Pound each to even out, as you would with a chicken breast or veal scallopine. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season swordfish on both sides with salt and pepper and dredge in flour. Cook until well browned and cooked through. Remove to paper towels to drain. When cool enough to handle, cut into strips and set aside.

In a large saucepan, heat remaining 3 tbsp olive oil over medium-high heat. Add onion, garlic, fennel and red pepper. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add swordfish and blood orange after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, romano, parsley and paprika. Season with salt and pepper. Serve immediately.

Note:
If you cannot find Blood Oranges, you can substitute regular oranges, or ruby grapefruits.

 

Pasta Risotto and You

Recipes
 

Pasta, Risotto and You Archive

 
Kitchen Gypsy

This page created October 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.