Chioggiotta risotto
Instructions
Peel, wash and chop the parsley. Remove the fish fins and entrails, wash them well and dry them. FRY in olive oil 1 garlic clove, chopped onion and half of the parsley. Add the fish and cover with plenty of water, sprinkle the pretzels and boil for 20 minutes. Everything passes through a sieve.
FRY in a saucepan half of the butter, add the rice, stir and add a ladle of the past. Stirring constantly continue to join seafood's past until the right cooking rice.
Before removing from heat, add salt and add a splash of white wine, leave to evaporate, add the remaining butter, a handful of pepper and the parsley. Stir and serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g of Gobies of the lagoon
- 50 g butter
- little white wine
- garlic
- a small onion
- a handful of parsley
- olive oil
- salt and pepper