Fri 29th June - Pan Fried Long Ray with Mushroom Risotto and Brown Butter

Pan Fried Long Ray with Mushroom Risotto and Brown Butter
Ingredients
4x200g Long Ray
200g Risotto Rice
750Ml Vegetable or Chicken Stock (using cube)
200g Sliced Mushrooms
1 Medium Sized Diced Onion
1Tablespoon Olive Oil
100g butter
50g Grated Parmesan Cheese
Flour for dusting
Sea salt/Pepper

Method
Heat the olive oil in a thick bottom pot
Add in the mushrooms and onion
Sweat off for 2 mins
Add in the washed rice and stir through veg
Pour in half of the heated stock
Reduce to simmer and stir occasionally
Add in more stock and continue cooking
After 20 mins cooking add in the cheese
Keep warm
Dry the fish with kitchen paper, season and dust with flour
Heat some olive in a pan with a knob of butter
Place the ray onto the pan
Cook until golden brown
Turn over and reduce the heat
Continue cooking for a further15mins approx
Place the cooked risotto on to the centre of serving plate
Place ray on top
Add the butter on to a small frying pan
Place on to a high heat
Cook in butter melts to golden brown
Pour over ray and serve.