Risotto with Plaice
Risotto with plaice is easier than it sounds, because the thin fillets need only 4 minutes and cook gently in the steam rising from the rice. Butter and Parmesan make the rice creamy, and lemon keeps it fresh rather than heavy. It is a good supper for two to four people when you want something that feels a bit special but needs just one wide pan and a small pan of hot stock.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 540kcal
How long to cook risotto with plaice
Allow about 25 minutes once you start frying the onion: 6 minutes to soften it, 1 minute to toast the rice, then around 18 minutes of adding stock. The plaice goes in for the last 4 minutes only, because thin flatfish fillets overcook fast and turn dry.
Ask the fishmonger for skinless fillets, or buy a ready-prepared pack from the supermarket fish counter. Even then, run a finger along each fillet before cutting it, to check for fine bones.
How to prepare risotto with plaice
Tap a time to start a timer.
- Heat the stock Pour the stock into a small saucepan and keep it at a gentle simmer on the back of the hob while you cook the rice.
- Soften the onion Heat the oil in the wide pan over a medium heat. Fry the onion for until soft and translucent, then add the garlic and thyme and stir for .
- Toast the rice Tip in the rice and stir for until the grains look glossy and slightly translucent at the edges.
- Add the stock Add a ladleful of hot stock and stir until it has almost all been absorbed, then add another. Keep going for about , stirring often, until the rice is creamy and tender with a slight bite. You may not need every drop of stock.
- Steam the fish About before the end, pat the plaice dry, feel for any stray bones, cut the fillets into 4cm strips and season with pepper. Lay them on top of the rice and cover the pan with a lid so they steam. They are done when opaque and flaking easily.
- Finish and serve Take the pan off the heat. Add the butter, Parmesan, lemon zest and a squeeze of juice, then fold in gently so the fish breaks into large flakes. Taste before adding any salt, and serve straight away.
What to serve with it
Risotto is a meal on its own, but a bowl of peas or wilted spinach stirred in with the butter adds colour, and a rocket salad with a plain lemon dressing makes it feel lighter. Serve it in warm shallow bowls, because risotto cools and thickens quickly.
To use prawns instead of fish, see risotto with prawns. If you would rather cook the fish separately and keep it intact, a baked plaice fillet laid over plain risotto works well.
Common problems and fixes for risotto with Plaice
- The rice turns gluey or takes much longer than expected.
- Keep the stock hot and add it a ladleful at a time. Cold stock stops the rice cooking and makes it gluey. Stir often rather than constantly, and use a wide pan so the liquid reduces at the right pace.
- The fish falls apart into tiny pieces.
- Lay the strips on the rice and leave them alone until the final fold. Stirring while they steam shreds them. At the end, fold with a spatula, not a spoon, in just a few slow turns.
- The risotto is stiff and sticky when it reaches the table.
- It should flow slowly across the plate. Stir in a splash of hot stock or water just before serving to loosen it, because the rice keeps absorbing liquid as it sits.
- The dish tastes flat.
- Stock cubes and Parmesan are both salty, so lemon is usually what is missing, not more salt. Add the zest and juice off the heat and taste again.
Frequently asked questions about risotto with Plaice
How do I know when risotto with plaice is ready?
The rice should be creamy and tender with a slight bite in the centre. The plaice is ready when it turns from translucent to opaque and flakes easily with a fork.
Can I use frozen plaice?
Yes. Thaw the fillets completely in the fridge, ideally overnight, then pat them very dry with kitchen paper so they do not add extra water to the rice.
What fish can I use instead of plaice?
Lemon sole, dab or skinless cod fillet all work. Thicker fillets such as cod need 5–6 minutes on top of the rice rather than 4.
Can I keep and reheat leftover risotto?
Yes, but only for a day. Cool it quickly, chill it within 1 hour and eat it within 24 hours. Reheat once, with a splash of water or stock, until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 31 ratings
