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SEAFOOD AND ARTICHOKE RISOTTO
Ingredients for the risotto
Fish already cleaned (turbot, redfish, ...)
Carnaroli rice
Fresh globe artichokes
Fish stock
Chives
Dill
Parsley
Shallots
Garlic
Oil
White wine
Ingredients for the fish stock
Fish bones
Carrots
Celery
Leek
Fresh tomato
Basil
Garlic
Method
Debone the fish and use the bones for making stock. Strain the stock. Cut the fish into chunks and sauté in oil with a clove of crushed garlic. Add the white wine and simmer until it has evaporated. Put aside. Thinly slice the fresh artichokes. Fry in oil together with the chopped shallots and garlic, season with salt and pepper and sprinkle with chopped parsley. Put aside.
Heat the fish stock and keep it hot. Fry rice gently in oil, pour in the white wine and let it evaporate, add the fish stock a spoonful at a time until the rice is cooked. Just a few minutes from the end of cooking, add the seafood and artichokes. Season with salt and pepper and serve in dishes decorated with artichokes sliced thinly, floured and fried.
By Baita E Salmaso
