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Grilled Swordfish and Creamy Saffron Risotto with Linguica Sausage and English Peas

Easy to prepare dish, substitute swordfish for other fresh seafood like halibut, yellowtail, mahi mahi, grilled prawns.

Swordfish Ingredients & Directions

Swordfish Ingredients

  • 4 each 6-7 ounce piece swordfish (cut into “block” form)
  • 2 tbl. Lodestar California Extra Virgin Olive Oil
  • pinch Kosher Salt
  • pinch Fresh Ground Black Pepper
  • Fresh Basil leaves

Swordfish Directions

  1. Marinate the swordfish in a non reactive pan for 4-6 hours prior to cooking.
  2. Coat well with olive oil and crushed basil leaves.
  3. Prepare a medium size fire, season and grill the swordfish for 2-3 minutes per side or until cooked to your desired temperature.
  4. Serve immediately with saffron risotto and enjoy.

Risotto Ingredients & Directions

Risotto Ingredients

  • 2 tbl olive oil
  • 6 tbl unsalted butter
  • 1 tbl garlic finely chopped
  • 1 cup leeks, small dice and washed to remove sand
  • 2 each bay leaf
  • 2 sprigs fresh thyme fine chopped
  • 2 cups Lundberg farms arborio rice
  • 6 ounce white wine
  • 2 pinch saffron
  • 9 cups flavorful chicken stock + 1 cups reserved chicken stock
  • 2 tbl kosher salt
  • 1 tsp. black pepper
  • 1 cup cooked crumbled linquica sausage
  • 1 cup shelled fresh english peas
  • 6 tbl regianno parmagianno
  • 2 ounce lemon juice
  • 1 tbl italian parsley finely chopped
  • 3-4 tbl. Lodestar California Extra Virgin Olive Oil

Risotto Directions

  1. Combine the chicken stock, saffron, bay leaf and thyme in a 3 qt sauce pot and bring to a boil, hold at a simmer.
  2. Heat a separate heavy bottom sauce pot over medium flame.
  3. Add the 2 tbl. olive oil, diced leeks and garlic, caramelize well.
  4. Add the risotto, stirring frequently to coat the rice with oil, stir until the rice starts to “crackle”.
  5. Add the wine to deglaze the pan.
  6. Next begin adding 1 ½ cup of hot seasoned stock. Stir until the rice has absorbed the liquid.
  7. Add another 1 ½ cup of stock. Stir until the rice has absorbed the liquid.
  8. Repeat the process until you have used 8 cups stock and there is approx. 2 cups of hot stock left.
  9. Add the cooked sausage, english peas and parsley, stir and then add the 2 tbl. regianno parmagianno, unsalted butter and the fresh lemon juice. Continue to stir, until the liquid is almost completely absorbed and the peas are cooked.
  10. Remove the bay leaf.
  11. Adjust the seasoning as necessary and test for doneness. The rice should be tender to the tooth and have a slightly thickened sauce.


To serve, warm 4 large pasta bowl, place 1 cup of cooked risotto into the center of the bowl, make a well and place the grilled swordfish on top, drizzle with ½ tbl. extra virgin olive oil and the cooking juices.

Enjoy with a glass of Sangiovese or Barbera

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