Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
- At least a half pound of fresh fish, e.g. Tub Gunnard and John Dorry, cleaned and scaled
- 2 small onions, one minced
- A carrot
- A stick celery
- A small bunch parsley, chopped
- 1/4 cup olive oil
- A walnut-sized chunk unsalted butter
- A small clove garlic
- A scant pound (400 g) short grained rice, e.g. Vialone Nano or Arborio
- 1/4 cup tomato paste
Strain the broth through a muslin cloth into a pot and keep it warm. Next, pick the flesh from the bones of the fish and set it aside too (discard the cooked vegetables).
Bring the fish stock to a slow simmer.
Set a fairly large pot over a burner and add the olive oil and the butter. Heat the mixture briefly, then add the minced parsley, minced onion, and the garlic. Cook until the onion is translucent, and stir in the tomato paste, which will give the dish an inviting cast. Add the fish and the rice, and a first ladle of broth. Continue stirring fish broth into the risotto until the rice reaches the al dente stage.
Season to taste with salt and pepper, and serve with a crisp white wine. The Trebbiano di Romagna from Rimini's hinterland would be perfect.
Other Favorite Summer Fish Recipes
Other Favorite Summer Recipes