Dorade De Monte Carlo Avec Risotto Au Safran (monte Carlo Sea Bream With Saffron Risotto)

Instructions

1. Start by preparing the saffron risotto. In a saucepan, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the grains to become translucent.
3. Pour in the white wine and cook until it has been absorbed by the rice.
4. Meanwhile, heat the fish or vegetable broth in a separate saucepan. Once hot, add the saffron threads to infuse the broth with their flavor and color.
5. Gradually add the saffron-infused broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. While the risotto is cooking, season the dorade fillets with salt and pepper. In a separate pan, heat a little olive oil over medium-high heat and cook the fillets for 3-4 minutes on each side, or until they are cooked through and golden.
7. Once the risotto is creamy and the rice is al dente, remove it from the heat and stir in a knob of butter for added richness.
8. Serve the dorade fillets on a bed of saffron risotto, garnished with a sprinkle of fresh parsley.