Risotto Nero

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1 litre (1.¾ pints) Fish Stock
  • sea salt and freshly ground black pepper


Heat the Fish Stock, and check for seasoning.

Melt the butter in a saucepan and fry the garlic for 1 minute. Add the rice and continue to cook gently, stirring, for a further minute. Pour in the white wine and cook until it has been absorbed by the rice. Add a ladle of hot fish stock, stirring continually until it too has been absorbed. Continue to add more fish stock until the rice is