Risotto Con Pesce Gatto E Erba Cipollina (L A
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Risotto Con Pesce Gatto E Erba Cipollina (L A
  Risotto    Italian    Rice    Fish  
Last updated 6/12/2012 1:20:30 AM. Recipe ID 52271. Report a problem with this recipe.
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      Title: Risotto con pesce gatto e erba cipollina (l a
 Categories: Italian, Rice, Fish
      Yield: 4 Servings
           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 chopped
           Salt, pepper
      1    Cipollotto (wild onion or
           -green onion) finely chopped
      9 oz Vialone Nano rice-see recipe
      2 tb White wine
      2 tb Chopped chives
           Typed by Manny Rothstein
  (Another recipe from Del Pescatore, along the banks of the Oglio
  River and in the small village of Runate, Italy. This is one of the
  house specialties, risotto made with wild onions and catfish.)MR
    Antonio Santini is adamant about using Vialone Nano rice for this
  dish, but arborito will work almost as well. 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 tb butter over med. 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 saute pan, cook wild onion in 1 tb butter over med.
  heat with dash salt and 2 tb 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. Makes 4
  Each serving contains about: 648 calories; 260 mg sodium; 131 mg
  cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6
  grams fiber. L A Times, 3/17/94.

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Recipe ID 52271 (Apr 03, 2005)

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