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Ingredients
- 1/2 x lemon, juice of
- 1 x celery stalk, minced
- 1/2 x carrot, minced
- 1/2 head fennel, minced
- 1Â 3/4 lb catfish fillets
- Â Â fish or possibly vegetable stock
- 5 Tbsp. unsalted butter
- 1/2 x onion, finely minced
- Â Â salt, pepper
- 1 x cipollotto, (wild onion or possibly, green onion) finely
- 9 ounce vialone nano rice-see recipe
- 2 Tbsp. white wine
- 2 Tbsp. minced chives
Directions
- 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 which 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 c. water to boil with lemon, celery, carrot and fennel.
- Reduce to simmer and add in catfish. Cook at bare simmer till just flaking, about 6 to 10 min. Remove fish from poaching liquid. Reserve poaching liquid, adding sufficient fish stock or possibly water to make 5 c.. Keep at boil for cooking risotto.
- While fish is poaching, heat 2 tb butter over med. heat in skillet.
- Add in onion and cook slowly, stirring, till onion is very tender. When onion is tender, add in fish and cook several min more. Season to taste with salt and pepper. Let cold. When fish is cold, chop coarsly.
- In separate sauteepan, cook wild onion in 1 tb butter over med. heat with dash salt and 2 tb water. When water evaporates, add in rice and cook several min, till rice makes a dry "singing" sound when stirred. Add in 1 c. boiling stock and cook, stirring till almost all stock is absorbed by rice. Repeat, 1 c. at time, till rice is creamy and still bit chalky to bite, about 15 min.
- Add in fish, wine and chives and cook another 2 to 3 min. When rice is cooked al dente, add in remaining butter and stir vigorously so mix becomes creamier. Rice should have a slightly soupy consistency.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 266 | 61% |
| Total Fat 29.9g | 37% |
| Saturated Fat 12.71g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 143mg | 6% |
| Potassium 816mg | 23% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.24g | 1% |
| Protein 34.2g | 55% |
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