Risotto di spada e zafferano swordfish and saffron risotto

Risotto di spada e zafferano swordfish and saffron risotto
Steps
- 1
Chop onion, chop courgette, chop the fish. Cook onion in oil until soft.
- 2
Add courgette and cook for another min or so. Then add the fish. Continue cooking and stirring. Add rice and turn up the heat slightly. Stir frequently for 1 or 2 mins
- 3
Now add the wine and let it evaporate. Add about 3/4 of the stock and stir frequently. Add saffron and a pinch of salt. Keep stirring for about 20 mins adding more stock as needed. Towards end of cooking time, add a few small knobs of butter, stir well until creamy. Serve with fresh parsley 😁
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