Risotto Con Pesce Gatto e Erba Cipollina (L A
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- Salt, pepper
- 1/2 Onion, finely chopped
- Fish or vegetable stock
- Juice of 1/2 lemon
- Scallions
- 2 tb Chopped chives
- Typed by Manny Rothstein
- 2 tb White wine
- 9 oz Vialone Nano rice-see recipe
- Chop
- 5 tb Unsalted butter
- Cut
- 4 cups water
- 1 Cipollotto (wild onion or green onion) finely chopped
- 1/2 Head fennel, chopped
- 1/2 Carrot, chopped
- 1 Celery stalk, chopped
- 1 3/4 lb Catfish fillets
Possible health benefits
General information, not medical advice.
-
Carrot
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.
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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- (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 servings.
- 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.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon