| 3 shallots |
chop |
|
saute |
| 2 cloves garlic |
| 25g butter |
|
| 1/4 cup olive oil |
|
| risotto rice |
|
cook until grains begin to go translucent |
| 1/2 cup white wine |
|
cook until nearly evaporated |
| 200g salmon |
poach until nearly cooked |
reserve liquid |
reduce heat, gradually add until rice begins to soften |
| 200g white fish |
|
|
add, cook until nearly done |
| 1 cup peas |
|
| 3 yellow capsicums |
grate, discarding skin |
| 4 tomatoes |
peel, dice |
| 2 tablespoons flat-leaf parsley |
chopped |
|
stir in, cook 2 minutes longer |
| parmesan |
grated |
|