Daytime Kitchen: Grilled Swordfish, Saffron Risotto

ROANOKE – Chef Ted Polfelt from 419 West shares a delicious Grilled Swordfish recipe.

Chef Ted Talks about the ingredients you need:

Grilled Swordfish with Saffron Risotto and stewed Fennel & Tomatoes

Saffron risotto 
1 C arborist rice
3.5 C chicken stock
3/4 C Parmesan, shredded
1 oz. butter
1/4 C white wine
1 pinch saffron
1 oz. Vegetable oil

Heat oil and add the rice. Coat the kernels. Combine the stock, wine, and saffron. add it to the rice in stages while constantly stirring until all of the liquid is absorbed and finish with butter, Parmesan, and salt and pepper. 

Stewed tomatoes and fennel

2 tomatoes medium diced 

1 onion small diced 

1 bulb of fennel medium diced 

2 oz.  Kalmata olives cut in half

1 tsp garlic

2 T basil, chopped

1 tsp parsley, chopped 

4 oz. vegetable stock

2 T butter 

TT salt and pepper

Add oil to the pan.  Combine all ingredients except butter and stock. Brown lightly in the pan. Add the stock and reduce until au sec (to a syrup consistency). Then add butter and remove pan from heat and stir until emulsified. Season. 

Chef Ted walks us through the Stewed Fennel & Tomatoes: