Whitebait and Spinach Risotto

Method

• Step-by-Step Method: Whitebait and Spinach Risotto
• Defrost frozen whitebait in a bowl in the refrigerator or under cool running water until fully thawed
• Defrost frozen spinach in a separate bowl in the refrigerator or using a microwave on low power until softened
• Finely dice the onion
• Finely dice the garlic cloves
• Add the olive oil to a large, heavy-bottomed pan and heat over a medium-low flame
• Sauté the diced onion in olive oil until soft and translucent, about 3–4 minutes
• Add the diced garlic and cook for another 1 minute, ensuring it does not brown
• Add the Arborio rice to the pan and stir until each grain is coated and shimmery, about 1–2 minutes
• Pour in the white wine and stir continuously until the wine is nearly all absorbed by the rice
• Heat the vegetable stock in a separate saucepan until it just simmers, then keep warm on low heat
• Add the warm vegetable stock to the rice, one ladle at a time, stirring gently and letting each addition absorb fully before adding the next
• Continue adding stock and stirring until the rice is al dente and creamy, about 18–20 minutes
• Season the risotto with salt and pepper to taste, adjusting gently as flavors concentrate
• Fold in the thawed spinach, stirring to incorporate until the spinach is heated through and evenly distributed
• Add the thawed whitebait, gently folding into the risotto to avoid breaking up the fish
• Remove the pan from heat and stir in the freshly grated Parmesan cheese until it melts and the risotto becomes creamy
• Sprinkle over the chopped parsley and gently mix through just before serving
• Taste and adjust seasoning with a final touch of salt and pepper if required
• Plate the risotto into warmed shallow bowls, ensuring even distribution of whitebait and spinach
• Finish with an extra sprinkle of Parmesan and chopped parsley atop each serving
• Serve immediately, pairing with a crisp, chilled white wine for best results