Shrimp And Red Fish Risotto

• 1 red snapper
• 7 ounces shrimp peeled
• coarse salt
• 1 teaspoon dill
• 5 1/16 tablespoons olive oil
• 2 cups risotto
• 1 tablespoon butter
• 1 onion
• 1 garlic clove
• 5/8 cup white wine
• sea salt to taste
• Parmesan cheese grated

1. Cook red snapper and shrimp in boiling, salted water with dill.
2. Remove fish and shrimp, but leave the saucepan over low heat, so that cooking water remains hot.
3. Heat olive oil in a pan and fry rice until grains begin to whiten.
4. Add butter, onion, and minced garlic and cook over very low heat for about 5 minutes.
5. Deglaze pan with white wine and continue to cook until liquids reduce.
6. Slowly add a ladle of the seafood cooking water.
7. Stir until it evaporates completely.
8. Add another ladle, stirring constantly so that the rice does not stick to the bottom of the pan.
9. About 5 minutes before the end of cooking time, add shrimp, fish pieces and grated Parmesan cheese to rice mixture and mix well.
10. Season with a pinch of sea salt, to taste. Serve immediately.

red snapper, shrimp, salt, dill, olive oil, risotto, butter, onion, garlic, white wine, salt, parmesan cheese

Taken from www.yummly.com/recipe/Shrimp-and-Red-Fish-Risotto-2056181 (may not work)