Grilled Sturgeon with Mushroom Risotto

12 sturgeon fillets (2 ounces each)
¼ cup olive oil
3 Tbsp. chopped parsley
3 cloves garlic, crushed
to taste, salt and pepper

1 quart water
1 tsp. salt
4 oz. Acini de Pepe pasta
1 Tbsp. freshly ground Parmesan cheese
¼ cup butter

Exotic Mushroom Stew:
½ ounce dried

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