This is what I had for dinner the other night with the Chardonnay Horizontal Tasting. I read something along these lines in the last few months, and adapted it to my own tried-and-trusted recipe for risotto.
1 cup Arborio short-grain rice
1/2 pound frozen mahi-mahi
3 1/2 cups chicken stock
1/4 cup olive oil
1 small onion, diced
1/2 cup shredded parmesan cheese
Total cooking time: 45 minutes
Let the fish thaw for 1-1.5 hours at room temp until it is not quite thawed. Having it partially frozen will help keep it intact during cooking.
Start the risotto. Heat the stock in the microwave or on the stovetop until it’s about 150 degrees. Put 1 diced onion and 1/4 cup olive oil in a large pot and saute on medium heat for 2 minutes, then add the rice and stir vigorously for 1 minute. Then add one fourth of the stock.
Continue to stir; when the liquid is absorbed, add another fourth of the stock and continue to stir.
When the liquid is absorbed, add the fish in 1″ chunks – err on the side of larger chunks. Then add another fourth of the stock, push the fish chunks under the liquid, and wait for 2 minutes – then continue to stir, gently so as not to break up the fish.
When the liquid is absorbed, add the final fourth of the stock and the shredded parmesan cheese. You won’t need as much cheese to finish it off as a normal risotto. Reduce the heat just a bit and stir continuously but gently until it’s at a nice texture. Don’t make it too stiff, as it will continue to cook as you serve it.
Serve with fresh black pepper. I think a little gremoulade (a mixture of finely diced parsley and grated lemon zest) would be nice on top.
Serve with a light Chardonnay, a white Rhone blend, or Viognier.
The photo below doesn’t do it justice, but it’s a hearty and healthy one-pot meal that’s loaded with protein.