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Risotto Con Pesce Gatto E Erba Cipollina

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. Chop
  2. fish or vegetable stock
  3. 1 3/4 pounds catfish fillets
  4. 1 celery stalk -- chopped
  5. Scallions
  6. 5 tablespoons unsalted butter
  7. 1/2 carrot -- chopped
  8. 1 cipollotto -- (wild onion or, -- green onion) minced
  9. 9 ounces vialone nano rice-see recipe
  10. 1/2 head fennel -- chopped
  11. Cut
  12. 1/2 lemon -- juice of
  13. 2 tablespoons chopped chives
  14. 4 cups water
  15. 2 tablespoons white wine
  16. 1/2 onion -- finely chopped salt -- pepper
Contains CeleryFishMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. 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.
  3. 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 tablespoon butter over med. heat in skillet.
  4. 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 coarsely.
  5. In separate sauté pan, cook wild onion in 1 tablespoon butter over med. heat with dash salt and 2 tablespoon water.
  6. When water evaporates, add rice and 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.
  7. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistency. Makes 4 servings.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Seafood_fish_4/Seafood_fish_4.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Seafood_fish_4/Seafood_fish_4.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.