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Articles - Gourmet Pleasures:

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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

www.kesseboehmer.com