Risotto di Pesce a l’Aroma di Limone
Risottos are creeping back onto my table, the fall sniffles have started and things cooked in broth always seem to aid a runny nose, at least in my culture. We had a little bit of fish leftover from the orata and had to spare it. It wash’t enough for a pasta, but perfect for adding a fishy flavour to a risotto. I started with a battuto of onions, celery and carrots to add extra flavour and colour. I added a few tomatoes and some lemon zest which gave it a very light flavour. Lovely.
Risotto di Pesce a l’Aroma di Limone
- 1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
- 1 cup of leftover, cooked, fish
- 1 cup of chopped fresh tomatoes
- ½ an onion, chopped finely
- 1 carrot, minced
- 1 stalk of celery, minced
- the zest of 1 lemon
- 5 cups fish or vegetable stock
- 1 cup of dry white wine
- 2 tbsp butter
- a few sprigs of flat-leaf parsley
- salt to taste
Chop the onion, carrot and the celery into fine pieces and bring the broth to a simmer. Heat a large stovetop casserole pan over medium-high heat and melt butter at the bottom of the pan. When the butter is melted add onion, carrot and celery and sauté until the onion is translucent. Add the rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stirring frequently.
When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat, when the rice is about 3/4 the way cooked, add the tomato. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.
When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss in the lemon zest, chopped parsley and a tab of butter. Serve immediately.
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