My List 0 Item | 03/25/2018
In a large risotto pan or sauté pan cook the onions and butter, over medium heat until golden brown and caramelized.
Add the rice and cook for 2 minutes, stirring frequently. Slowly add the ¼ cup of the chicken stock and stir until completely absorbed. Add the remaining stock ¼ cup at a time, stirring continuously with a smooth gentle motion, until all the liquid is completely absorbed. This will take around 40 to 50 minutes.
Stir in 2 tablespoons chopped parsley and Parmesan cheese and season with salt and pepper.
Season the orange roughy with salt and pepper and place in a hot sauté pan with the canola oil. Cook over medium high heat fpr 2 to 3 minutes on each side, or until just cooked.
Spoon the risotto in the center of each plate and top with the fish. Sprinkle the parsley over the fish.