Citrus scented pagro maggiore risotto

Citrus scented pagro maggiore risotto

4 servings


  • 4 NIREUS pagro maggiore fillets
  • 300 gr risotto rice (arborio)
  • Zest and juice of 1 tangerine, 1 lime, 1 lemon and 1 orange, all unwaxed
  • 1 thinly chopped onion
  • 300 ml vegetable stock and 300 ml white wine (moschofilero)
  • 4 tbs fresh butter
  • 4-5 tbs Parmesan cheese
  • Salt, pepper


For fish

Dry the fillets using paper towel. Add salt and pepper on both sides of the fillets. Heat the olive oil in a frying pan and wait until it gets really hot. Place the fillets in the pan with skin side down, and allow them to fry for 3 minutes over high fire. Turn them over and fry for another 3 minutes.

For risotto

Peel and thinly cut the onion. Squeeze the lemon, lime, orange and tangerine. Add 2-3 tbs olive oil in a deep frying pan, and sauté the onion, adding salt and pepper. Then add the rice and stir until translucent. Pour in the wine and allow to come to boil. Then add on the citrus juice. Allow the rice to cook until all wine and juice are absorbed, and then add the vegetable stock slowly in stages. When the rice is ready, stir in the grated Parmesan cheese. Turn off the fire and add the ice cold butter. Stir until the butter melts and cover the rice allowing to rest for 3-4 minutes. Serve the risotto topped with the fish fillet. Sprinkle with the citrus zest. Also grind some pepper on top.


How to make the perfect risotto!

Risotto needs special short-grain rice to absorb stocks, withstand stirring and not break. We can easily find the "Arborio" variety in our country. If we want to make risotto using one of the well known Greek varieties, we prefer "Carolina” rice.

As concerns cooking utensils, choose a low-walled pan or a deep frying pan. This is because all rice grains need to be in contact with the bottom of the pan (therefore absorbing equal heat levels).

Risotto needs time as it boils at low to medium temperature.

We prefer stocks instead of plain water, because they add extra flavor to our risotto.

We have to watch over our pan when making risotto and stir constantly, helping it to thicken better as we wait for the stock to be absorbed gradually.

We add cold butter, after removing the pan from heat. Stir and let it melt with the heat of the food.