Spicy Italian Fish Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, paprika, and red chili flakes, cooking for another minute until fragrant.

4. 4

   Add the Arborio rice to the pan, stirring to coat the grains in the oil and spices.

5. 5

   Gradually add the fish stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

6. 6

   Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

7. 7

   Meanwhile, season the white fish fillets with salt and cook them in a separate pan over medium heat until they are opaque and cooked through, about 3-4 minutes per side.

8. 8

   Flake the cooked fish into large pieces and gently fold them into the risotto.

9. 9

   Adjust seasoning with salt if necessary.

10. 10

    Serve the risotto hot, garnished with fresh thyme.