Fried Fish & Mushroom Risotto

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Fried Fish & Mushroom Risotto



300 g cod filets

Oil for pan frying

40 g butter

Salt to taste


150 g risotto rice

100 g dried wild mushrooms

150 g chopped mushrooms

100 g finely chopped shallots

170 ml white wine

300 g chicken broth

300 g water

100 g heavy cream

50 g grated parmesan cheese

5 g parsley

Other Ingredients

Parmesan cheese

Spring onion




Fry mushrooms, dried wild mushrooms and shallots on high heat.
Add risotto rice.
Add white wine and simmer.
Add chicken broth and water and boil until rice is tender.
Add cream, parmesan and parsley.


Fry fish on one side for 2 min.
Add butter to the pan.
Turn fish and cook in oven at 180°C for 6 min.
Serve with risotto, spring onion, lemon slice and grated parmesan.

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