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Risotto Con Pesce Gatto E Erba Cipollina (L A

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

55 min

Ready

Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ x lemon
juice
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1 large celery stalks
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½ large carrots
chopped
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½ large fennel bulb
head, chopped
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1 ¾ pounds catfish fillets
*
1 cup vegetable stock
or fish stock
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5 tablespoons butter, unsalted
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½ medium onions
finely
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1 x salt
to taste
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1 x black pepper
to taste
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1 medium onions
cipollotto, (wild onion or, green onion) finely chopped
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9 ounces rice
vialone nano-see recipe
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2 tablespoons white wine
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2 tablespoons chives
chopped
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Ingredients

Amount Measure Ingredient Features
0.5 x lemon
juice
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1 large celery stalks
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0.5 large carrots
chopped
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0.5 large fennel bulb
head, chopped
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793.8 g catfish fillets
*
237 ml vegetable stock
or fish stock
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75 ml butter, unsalted
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0.5 medium onions
finely
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1 x salt
to taste
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1 x black pepper
to taste
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1 medium onions
cipollotto, (wild onion or, green onion) finely chopped
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260.1 ml/g rice
vialone nano-see recipe
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3E+1 ml white wine
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3E+1 ml chives
chopped
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Directions

If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half.

In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.

Reduce to simmer and add catfish.

Cook at bare simmer until just flaking, about 6 to 10 minutes.

Remove fish from poaching liquid.

Reserve poaching liquid, adding enough fish stock or water to make 5 cups.

Keep at boil for cooking risotto.

While fish is poaching, melt 2 tablespoons butter over medium heat in skillet.

Add onion and cook slowly, stirring, until onion is very tender.

When onion is tender, add fish and cook several minutes more.

Season to taste with salt and pepper.

Let cool. When fish is cool, chop coarsly.

In separate sauté pan, cook wild onion in 1 tablespoon butter over medium heat with dash salt and 2 tablespoons water.

When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred.

Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice.

Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes.

Add fish, wine and chives and cook another 2 to 3 minutes.

When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier.

Rice should have a slightly soupy consistancy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 36436% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 15mg 1%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 40% Vitamin C 7%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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