Kingclip with Mushroom & Leek Risotto

I love Risotto, but have never tried to make it myself.  It was relatively easy, but requires quite a bit of manual labour!  Worth it in the end, and it worked really well with the Kingclip. 

Kingclip with Mushroom & Leek Risotto 

Ingredients:

Kingclip:

- 4 Kingclip Fillets

- 2 lemons

- 2 cloves of garlic

- Fresh Thyme and Sage, finely chopped

- Salt and Pepper

- 4 small slices of butter

Risotto:
- 6 leeks, trimmed and cut into 1cm slices
- 1 pack/6 - 8 Portobello mushrooms, cut into thin slices
- 1 tbsp salted butter
- 1 onion, minced
- 1 tsp fresh chopped parsley
- 1 cup uncooked Arborio rice (Risotto rice)
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine (I chose chardonnay)

- 1/2 cup grated Parmesan cheese
- Sea salt & pepper to taste

Method:

The Risotto takes quite a bit longer to cook than the Kingclip, but you need to prep everything before you start cooking the Risotto as it has to be stirred constantly.  Pop the Kingclip into the oven when the Risotto is nearly ready.

Kingclip:

1. Preheat oven to 180C

2. Place Kingclip fillets onto a baking tray

3. Place butter, garlic and fresh herbs over fish fillets, and season with salt and pepper

4. Squeeze lemon juice over the fillets, and finish off with lemon slices on each fillet

5. Bake for 15 min, and Grill for an extra 5min (or until golden brown)

Risotto:
1. Have a large pot with chicken stock medium to high heat, ready to add to the risotto when necessary

2. Melt butter in another large pot.

3. Add shallots; cook, stirring frequently, until translucent.

4. Add leek, mushrooms, parsley and rice and toss to coat; cook for 2 minutes.

5. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
6. Add 1 cup of hot broth to the risotto pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.

7. Add the parmesan cheese and stir well.

8. Season with salt and pepper, and an extra squeeze of lemon juice.