Swordfish Ragù Risotto

A light, colorful Sunday idea — tender swordfish simmered with cherry tomatoes and black olives into a quick ragù, folded with rice and finished with parsley and chili. The sea's answer to meat ragù.

Amount	Ingredient
11¼ oz (320 g)	risotto rice (Carnaroli or Arborio)
8¾ oz (250 g)	swordfish steak
½	onion
1 can (14 oz)	cherry tomatoes (pomodorini)
¼ cup	dry white wine
¼ cup	black olives, pitted
2 tbsp	extra-virgin olive oil
	fresh parsley, hot chili (optional), fine salt

This is the risotto for a Sunday lunch that wants to feel special without the heaviness of a meat ragù. Swordfish is cut into small pieces, browned with onion, deglazed with white wine, and simmered with cherry tomatoes and black olives for ten minutes — a bright, briny ragù. The rice is cooked separately and finished directly in the pan with the sauce, absorbing all that Mediterranean flavor. Parsley and a touch of chili complete the plate.

Ingredient notes: The recipe scales from a 160 g rice / 250 g fish original — for 4 people use 320 g rice and 250 g swordfish. Ask the fishmonger for a thick, firm steak. Dried, oven-baked black olives add a lovely touch; any pitted black olive works.

• Large skillet or saucepan
• Pot (for the rice)
• Chef's knife and cutting board
• Wooden spoon

1. Prep (5 min). Rinse the swordfish steak and cut it into small cubes. Finely chop the onion. Pit the olives if needed.
2. Start the ragù (10 min). Warm the olive oil in a large pan and sauté the onion until golden. Add the swordfish and deglaze with the white wine.
3. Simmer (10 min). Once the alcohol evaporates, add the cherry tomatoes, season with salt, add the black olives, and cook 10 minutes.
4. Cook the rice (15 min). Meanwhile, cook the rice in a little water until almost done.
5. Combine (5 min). Drain the rice directly into the pan with the swordfish ragù, 5 minutes before it's fully cooked. Amalgamate well and finish cooking, adding a little water if needed.
6. Serve (2 min). Plate and finish with chopped parsley and chili, if using.

• Don't overcook the swordfish. Ten minutes in the sauce keeps it moist — more and it turns dry.
• Cook the rice separately. The ragù stays bright and the rice keeps its texture.
• Finish in the pan. The final 5 minutes in the ragù let the rice absorb all the flavor.
• Black olives for brine. They deepen the sea character — don't skip them.
• Chili is optional but lovely. A touch of heat lifts the tomatoes.
• Parsley at the end. Fresh, never cooked into the sauce.

Mistake	Why It Hurts	The Fix
Overcooking the swordfish	Dry, crumbly fish	10 minutes in the sauce, max
Burning the onion	Bitter base	Golden, not brown
Adding olives too late	They stay hard	Simmer with the tomatoes
Rinsing the rice after cooking	Washes away the starch	Drain, don't rinse
Over-salting	Olives and fish bring salt	Taste before adding salt
Skipping the chili	Missing kick (if you like heat)	A pinch of chili flakes

• Spicy Version: Add chili flakes with the onion.
• Caper Swordfish: Add a spoonful of capers with the olives.
• Tomato-Free: Skip the tomatoes for a white wine and broth version.
• Herb Garden: Finish with basil or mint instead of parsley.
• Saffron Touch: A pinch of saffron for golden color.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth.

Mediterranean and briny, this pairs with:

• Vermentino — Saline and fresh.
• Grillo — Sicilian citrus and body.
• Greco di Tufo — Mineral and elegant.
• Ligurian Pigato — The classic swordfish partner.

Per Serving (about 1¼ cups)
Calories	480
Protein	22 g
Fat	13 g
Carbohydrates	68 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use frozen swordfish?

Yes — thaw in the fridge overnight and pat dry before cutting.

What if I can't find swordfish?

Tuna or firm white fish like halibut are good substitutes.

Is this a "ragù"?

It's a quick, light fish ragù — a tomato-based sauce with fish instead of meat, ready in minutes.

Do I cook the rice separately?

Yes — the original recipe does, then finishes the rice in the ragù pan. It keeps everything bright.

Can I make it milder?

Skip the chili and use mild olives — it's already gentle.

• Risotto alla Puttanesca (Volume 3)
• Risotto ai Calamari (Volume 3)
• Risotto ai Gamberi (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.