Whitefish With Leek Risotto

This elegant yet simple dish transforms humble ingredients into a restaurant-quality meal. The Arborio rice is baked with clam juice, anchovies, and fresh herbs, absorbing deep savory flavors while the whitefish cooks gently on top. Sliced leeks add a sweet, mild oniony note that bridges the earthy rice and delicate fish. The dish is finished with a vibrant, emulsified sauce made from reduced clam juice, lemon, and mustard, blended with olive oil for a silky texture. It’s perfect for a cozy weeknight dinner or a light weekend supper. The combination of creamy risotto, flaky fish, and zesty sauce creates a balanced plate that feels luxurious without requiring hours of stirring or complex techniques.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 255.6

Dietary: Vegan

Description

This elegant yet simple dish transforms humble ingredients into a restaurant-quality meal. The Arborio rice is baked with clam juice, anchovies, and fresh herbs, absorbing deep savory flavors while the whitefish cooks gently on top. Sliced leeks add a sweet, mild oniony note that bridges the earthy rice and delicate fish. The dish is finished with a vibrant, emulsified sauce made from reduced clam juice, lemon, and mustard, blended with olive oil for a silky texture. It’s perfect for a cozy weeknight dinner or a light weekend supper. The combination of creamy risotto, flaky fish, and zesty sauce creates a balanced plate that feels luxurious without requiring hours of stirring or complex techniques.

Directions

1
Preheat oven to 350°F (175°C).
2
In a 9-by-12-inch baking dish, combine the Arborio rice, 3 cups of clam juice, chopped anchovies, rosemary, and sage.
3
Cover the dish tightly with foil and bake for 30 minutes.
4
Remove the dish from the oven. Scatter the sliced leeks evenly over the rice.
5
Arrange the whitefish fillets on top of the leeks, skin side up.
6
Season generously with freshly ground black pepper.
7
Re-cover the dish with foil and return to the oven for 15 minutes, or until the fish is opaque and flakes easily.
8
While the fish bakes, combine the remaining 1 cup of clam juice, lemon juice, and Dijon mustard in a small saucepan.
9
Place the saucepan over medium heat and bring to a boil.
10
Simmer until the liquid is reduced by half, about 5-7 minutes.
11
Remove the saucepan from heat and pour the mixture into a blender.
12
Secure the lid and set the blender to medium speed. Slowly drizzle in the olive oil while blending until the sauce is emulsified and thickened.
13
To serve, spoon a mound of the leek risotto onto each plate.
14
Arrange a whitefish fillet alongside or on top of the risotto.
15
Spoon a little of the clam-lemon sauce over the fish and serve the remainder on the side.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 255.6kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.8g4%
Cholesterol 62.4mg21%
Sodium 1795.8mg75%
Total Carbohydrate 23.0g8%
Dietary Fiber 0.2g1%
Sugars 1.2g
Protein 30.4g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/whitefish-with-leek-risotto/