Ingredients

50 g Arborio rice Water or chicken stock 100 g cubed fillet Snappers 2 tablespoons Olive Oil 3 finely chopped golden shallots or 2 tablespoons chopped brown onion 1 teaspoon chopped Parsley 2 finely chopped Garlic Cloves 1 teaspoon hot Chilli Paste ½ Glass red wine ½ cup thinly cut raddicchio sea salt cracked pepper 1 tablespoon unsalted butter Lemon

Description

Heat The Water Or Stock To Just Below Simmering In A Saucepan Heat The Olive Oil With The Garlic & Shallots And Cook Until Tender Add In The Parsley And Cook For A Further 30 Seconds, Season With Salt & Pepper. Add In The Rice And Stir For 30 Seconds Add

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