Orange Roughy with caramelized onion risotto.
We love risotto and tonight we decided to have some. I decided to make it with caramelized onions. I know it took longer than I wanted to, however the result was delicious, absolutely delicious. As my husband can vouch for me, I am not an onion eater fan, but tonight you had to take the pan away from me.
Tonight’s May 20, 2010 dinner:
Orange Roughy with Caramelized Onion Risotto
ORANGE ROUGHY WITH CARMAMELIZED ONION RISOTTO
2 large yellow onions, julienned
4 tablespoons unsalted butter
1 cup Arborio rice
4 cups chicken stock, low sodium
3 tablespoons chopped fresh flat leaves parsley
3 tablespoons grated Parmesan Cheese
Salt and pepper
4 6oz orange roughy fillets
1 tablespoon canola oil
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.
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