Party On!

With these classy recipes for Christmas from Roberto Zorzolli, head chef at Romano’s, the Italian restaurant at JW Marriott Mumbai Sahar

Branzino-Al-Cartoccio

Branzino al Cartoccio

Ingredients

Chilean seabass fillet (4 / 180gm each)

Chef-Roberto-Zorzoli Chef Roberto Zorzolli

Cloves of garlic 2 (chopped)

Cherry tomatoes 20

Eggplant (medium) 4

Red onion (medium) 1

Lemon (1 cut into 4 wedges)

Olive oil 100ml

Salt and pepper to taste

Basil and thyme for aroma

Method

Cut onions and eggplant into 2x2cm cubes

Fry them in a pan with olive oil, garlic, thyme and basil

Place the sauteed vegetables on baking paper and over them the Chilean sea bass fillets and cherry tomatoes

Season with a pinch of salt and pepper

Close the baking paper and cook the fish in the oven at 180 ° for 15 minutes.

Serve hot

Rissotto-Ai-Fungi

Risotto with porcini mushrooms and blueberry

Ingredients

Rice carnaroli 320gms

Dry porcini 100gms

Shallots 6

Bay leaf 2

White wine 40ml

Parmesan cheese 150gms

Butter 150gms

Blueberries 80gms

Method

Soak the dried mushrooms in boiling water for 1 hour and drain

Squeeze the mushrooms and chop them coarsely

Peel shallots and finely slice

Let them brown in a large pan with 200 grams of butter

Add rice to the pan, toast it for a few minutes, combine wine and let it evaporate

On the side, put water in a saucepan with the bay leaf

Add some of this infused laurel, whole blueberries and mushrooms to the rice

Stir well, add Parmesan and butter to taste

Garnish with fresh blueberries and serve hot

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