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Sablefish Risotto alla Livornese

YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 35 minutes | Total: 40 minutes 

Sablefish Risotto alla Livornese


For the Risotto Livornese

  • 2 quarts (1 liter) good-quality fish or chicken stock

  • 2 tablespoons (28 g) unsalted butter

  • 1 tablespoon (15 ml) olive oil

  • 2 shallots (~60 g), finely minced

  • 2 cloves garlic (~14 g), minced

  • 1½ cups (300 g) carnaroli or arborio rice

  • 1 teaspoon (5 g) sea salt

  • ⅓ cup (75 ml) dry white wine (or water with a squeeze of lemon)

  • 1 pint (450 g) cherry tomatoes, sliced in half

  • 1 tablespoon (7 g) capers, drained

  • 1 teaspoon (3 g) red chili flake

  • 1 teaspoon fresh thyme

For the Sablefish

  • 1 pound (450 g) sablefish, cut into 4 filets

  • 1 tablespoon (15 ml) olive oil (plus more for drizzling)

  • 1 cup (225 g) cherry tomatoes, sliced in half

  • Salt and pepper

For the Breadcrumb Topping

  • 2 tablespoons (28 g) unsalted butter

  • ½ cup (60 g) panko breadcrumbs

  • Zest from 1 lemon (approximately 1 tbsp)

  • Zest from 1 lime (approximately 2 tsp)


Step 1

Bring the stock to a boil, then reduce heat to a steady simmer. Preheat the oven to 400° F and line a sheet pan with foil.

Step 2

Make the Risotto: Melt the butter and oil in a medium sauté pan over medium heat, then sauté the shallots for 3 minutes, until slightly translucent. Add the garlic, rice, and salt, stirring to coat the rice with the butter and oil. Stirring steadily, cook for 1 minute, or until the rice begins to turn clear on the outside (you’ll see a white dot in the center of each grain).

Step 3

Add the white wine, stirring until it’s absorbed into the rice. Reduce the heat to medium low, then stir in the cherry tomatoes, capers, and red chile flake. Add a ladleful of the hot stock, stirring slowly until the liquid is fully absorbed. Continue adding stock one ladle at a time and stirring steadily until the liquid is absorbed before adding more, until the rice is tender but still a little al dente. (If you use up the stock before the rice is cooked, add ladles of hot water until it’s finished.) When the risotto is finished, stir in the fresh thyme, cover, and set aside to rest for 5 minutes.

Step 4

Cook the Sablefish: Brush the foil-lined pan with the olive oil and sprinkle the sablefish filets with salt and pepper. Lay the filets and cherry tomatoes (cut side up) on the prepared sheet pan and roast for 15 minutes, or until the fish flakes easily with a fork.

Step 5

Make the Breadcrumb Topping: Heat a medium sauté pan over medium-heat and melt the butter. Add the breadcrumbs and lemon and lime zests and stir to coat. Cook, stirring constantly, until the breadcrumbs are toasted and golden brown.

Step 6

Portion the risotto into 4 shallow bowls, top with the sablefish, then the toasted breadcrumbs, and finally the roasted cherry tomatoes.

Recipe by Kucina Italian Singapore ( and courtesy of WUSATA ( and Pacific Northwest Seafood (

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