Carnaroli rice with diced swordfish, lemon and thyme
Time: 25 min.
Category: First Course
Yield: 4 serving
320 g Carnaroli Tenuta Castello Rice; 1 litre of court bouillon; 300 g slice of fresh swordfish; 1 lemon; bunch of thyme; 2 tablespoons of extra-virgin olive oil; 1 tablespoon of butter; a glass of aromatic white wine.
Dice the swordfish and marinate for at least six hours in lemon juice, lemon zest, thyme, pepper and a pinch of salt. In a deep frying pan heat a small amount of oil and sauté the rice stirring constantly. Add the white wine, making sure to evaporate all and add the fish, sautéing for a few seconds. Add a cup of vegetable broth, and stir often. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Remove from heat after 15-17 minutes and stir in a tablespoon of butter and one of thyme. Drizzle with extra-virgin olive oil and garnish with freshly-ground black pepper and a sprig of thyme