Steps
- 1
Pour the butter into the wok, let it melt a little then pour rice to absorb the butter. Make stock through 2 vegetable stock cube and pour into the wok
- 2
Put the fish (wrapped in tin foil) into the oven fot 1/2 hour. Take out the fish, add fish sources.
- 3
Bring the risotto into boil and simmer, til rice thick enough to be ready. Add spinich and stir for some minutes before the fish come out.
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