White Wine Risotto with Chilli & Ocean Perch

Serves 4

80g unsalted butter

1 onion, finely chopped

1/3 cup white wine

1 ½ cups arborio rice

Piece of parmesan rind (optional) 1 litre hot good quality fish stock 2 tbsp extra virgin olive oil

4 x 150g fillets ocean perch

2 garlic cloves, thinly sliced

1 long red chilli, seeds removed and

finely chopped

2 tbsp lemon juice

1 tbsp finely chopped chives

Melt half the butter (40g) in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for 1 minute, or until evaporated. Add the rice and parmesan rind (if using) and stir to coat in the butter.

Mix the stock and 2 cups of hot water together. Gradually add the stock, 1 cup at a time, adding more once completely absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is al dente. Remove the parmesan rind and discard.

Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the fish, skin side down and cook for 3 minutes. Turn, add the garlic, chilli and remaining butter and cook for 1 minute. Add lemon juice and take off the heat. Divide the risotto between bowls. Top with the fish and serve with chives.