Risotto Con Pesce Gatto E Erba Cipollina (L A
Juice of 1/2 lemon 1 Celery stalk, chopped 1/2 Carrot, chopped 1/2 Head fennel, chopped 1 3/4 lb Catfish fillets Fish or vegetable stock 5 tb Unsalted butter 1/2 Onion, finely chop...
Ingredients
- 1/2carrot, chopped
- 1/2head fennel, chopped
- 13/4 lb catfish fillets
- 1/2onion, finely chopped
- 2tbsp white wine
- 2tbsp chopped chives
Directions
- 1
Juice of 1/2 lemon 1 Celery stalk, chopped 1/2 Carrot, chopped 1/2 Head fennel, chopped 1 3/4 lb Catfish fillets Fish or vegetable stock 5 t
- 2
This is one of the house specialties, risotto made with wild onions and catfish.)MR Antonio Santini is adamant about using Vialone Nano rice
- 3
If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion
- 4
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel
- 5
Reduce to simmer and add catfish
- 6
Cook at bare simmer until just flaking, about 6 to 10 minutes
- 7
Remove fish from poaching liquid
- 8
Reserve poaching liquid, adding enough fish stock or water to make 5 cups