Coral Trout Risotto

Ingredients:

• 4 coral trout fillets (about 170g each)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4-5 cups fish or vegetable stock, heated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft, about 5 minutes.
2. Add the Arborio rice to the pot and stir to coat the grains with oil. Toast the rice for about 2 minutes, stirring constantly.
3. Pour in the white wine and stir until the liquid is absorbed.
4. Begin adding the heated stock to the rice, one ladleful at a time. Stir the rice frequently and allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
5. Meanwhile, season the coral trout pieces with salt and pepper.
6. When the rice is nearly done, melt the butter in a separate skillet over medium-high heat. Add the seasoned coral trout pieces and cook for about 2-3 minutes on each side or until the fish is cooked through and easily flakes with a fork.
7. Gently fold the cooked coral trout into the risotto, along with the grated Parmesan cheese. Stir to combine and season with salt and pepper to taste.
8. Serve the risotto immediately, garnished with chopped fresh parsley.