A delicious Risotto al Pesce Spada for Christmas Eve, made with Carnaroli rice, fresh or frozen swordfish, and a flavorful vegetable broth. It's essential to use the perfect rice for the perfect dish.
1: If using frozen swordfish, let it thaw at room temperature. If using fresh swordfish, proceed directly with the recipe.
2: Clean the swordfish by removing the bone and skin, then cut into cubes.
3: Peel the garlic and remove the central sprout.
4: Heat two tablespoons of extra virgin olive oil in a pot along with the garlic, and sauté the swordfish cubes on high heat for 5 minutes.
5: Remove the swordfish from the pot and set aside.
6: In the same pot, add the rice and toast it for a few minutes until it becomes transparent.
7: Deglaze with white wine and allow it to evaporate.
8: Heat the broth and add half of it to the rice together with the tomato sauce.
9: Lower the heat and let the rice cook for about 15 minutes, adding boiling broth as necessary.
10: When the rice is cooked, turn off the heat and let it rest covered for 5 minutes.
11: Remove the lid, adjust salt if necessary, and serve the risotto with the cooked swordfish cubes and a drizzle of extra virgin olive oil, garnished with chopped fresh parsley.
