Primeiro Prato Recipe
Robalo Grelhado com risotto cítrico e molho beurre blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For the Citrus Risotto
For the Beurre Blanc Sauce
Method
Preparing the Robalo
- 1
Season the Robalo
Pat the robalo filets dry with paper towels. Season both sides with salt and black pepper.
- 2
Making the Citrus Risotto
- 3
Sauté Aromatics
In a large saucepan, heat 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 4
- 5
Add Wine
Pour in the white wine and stir until it has mostly evaporated.
- 6
Cook the Risotto
Begin adding the broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 7
Finish the Risotto
When the rice is al dente, stir in the lemon zest, orange zest, Parmesan cheese, remaining butter, and chopped parsley. Season with salt to taste.
Making the Beurre Blanc Sauce
- 8
Prepare the Base
In a saucepan over medium heat, combine the white wine vinegar, white wine, and chopped shallots. Bring to a boil and reduce until you have about 2 tablespoons of liquid left.
- 9
Emulsify the Sauce
Lower the heat and whisk in the cold, cubed butter a few pieces at a time until the sauce is creamy and smooth. Season with salt and white pepper.
Plating
- 10
Serve the Dish
On a plate, spoon a generous portion of the citrus risotto. Place the grilled robalo on top and drizzle with beurre blanc sauce. Garnish with additional parsley if desired.