Green Onion Risotto With Bream

• 3/4 cup carnaroli rice
• 6 green onions
• manchego cheese coarsely grated, to taste
• dry white wine A generous splash of
• 2 1/8 cups vegetable and bream bones broth
• 2 bream fillets
• salt
• pepper
• olive oil
• chives optional
• chile pepper optional
• 4 green onions
• rice flour
• salt
• ice cold water
• sunflower oil

1. For the risotto, heat broth. Slice green onions.
2. Heat 1 tablespoon olive oil in a pan and saute green onion.
3. Add rice and saute for about 2 minutes.
4. Add a little bit of dry white wine and begin adding the broth, while constantly stirring the rice.
5. Once all the stock is incorporated, simmer for about 16 minutes over low heat, stirring occasionally.
6. Season with salt and pepper.
7. Add a little grated cheese to taste, stir and cover.
8. For the fish, grill bream on oiled, preheated grill.
9. For the green onion tempura, dissolve rice flour in cold water to form a paste that bonds to green onions.
10. Then fry in very hot sunflower oil for about 3 minutes.
11. Arrange risotto, bream and green onion tempura on a plate.
12. Sprinkle with chopped chives and chile pepper and serve immediately.

carnaroli rice, green onions, manchego cheese, white wine, vegetable and bream, bream fillets, salt, pepper, olive oil, chives, chile pepper, green onions, rice flour, salt, water, sunflower oil

Taken from www.yummly.com/recipe/Green-Onion-Risotto-with-Bream-2049698 (may not work)