Fisherman's risotto
Risotto alla Pescatora is an elegant, rich and tasty first course of fish, ideal to be enjoyed accompanied by a good white wine. Impress your guests by bringing a great classic to the table, you'll see what a success! I admit that this first course is very, very vintage, a dish from the legendary 80s! I remember as a child, when we went to a restaurant all together, with my parents, at the time at least half of the diners ordered it.
I said that it is a very popular classic of our cuisine, especially in the summer and during the Christmas holidays, you can use the fish you prefer, take it fresh or frozen, do it white, with tomato sauce or slightly rosé, let your imagination run wild!
One of those dishes that everyone always likes and that can be prepared without distinction for an informal occasion, such as a dinner with family or friends, or for a lunch on a day of celebration. It is a dish that embodies all the flavor of the sea, quite simple to prepare but certainly not fast, since it requires several steps. I love fish but in our house it's not always appreciated so I have to come up with some tricks to put it on the plates.
And now...Well, fasten your apron...!
Let's see together the recipe and the ingredients to prepare RISOTTO ALLA PESCATORA!
INGREDIENTS
350 g Arborio rice (or whatever you prefer)200 g prawns200 g of squid500 g Mussels300g clams1 clove Garlic100 g Peeled tomatoesHalf a glass of white wineParsley to tasteChili pepperExtra virgin olive oil to taste1 carrot1 onion1 stalk of celerySalt to taste
Preparation
If you have purchased frozen fish, let it defrost very well at room temperature for a few hours before starting the preparation of the recipe and then you can proceed as if it were fresh, as I will explain in the procedure below. Clean the prawns and set them aside, clean the mussels, leave the clams to soak in water and salt for a few minutes and then rinse them several times to remove the sand. Put the carrot, onion, celery in a saucepan, add water, salt and bring to the boil, filter the fumet, put it back in a clean saucepan and always leave it on the heat at minimum because when we add it to the rice it must always be hot. Pour the extra virgin olive oil into a large saucepan with high sides, add the garlic and if you want the chilli pepper, brown it and add the mussels and clams. Let them open and then remove them, shell the ones you want and maybe leave some with the shell for the final decoration of the dish, keep mussels and clams aside for later. On the mussels and clams cooking base, put the cleaned prawns, the squid cut into small pieces and let the fish soften for a few seconds, also add the mussels and clams and blend the fish with the white wine. If you want to make risotto with red monkfish, now is the time to add the cherry tomatoes. Then add the peeled tomatoes, or if you want the tomato puree, but also fresh cherry tomatoes, season and add the rice. Mix the rice and begin to blend with the fish broth until you reach the desired doneness. When the risotto is cooked, remove it from the heat, let it rest for 5 minutes to cool slightly and add a generous handful of chopped parsley. Put the risotto on the plates and decorate it with more parsley and mussels and clams left in their shells, enjoy it in all its goodness! You will smell the sea!
Ps.. It took longer to write the recipe than to prepare it!
Risotto alla Pescatora is an elegant, rich and tasty first course of fish, ideal to be enjoyed accompanied by a good white wine. Impress your guests by bringing a great classic to the table, you'll see what a success! I admit that this first course is very, very vintage, a dish from the legendary 80s! I remember as a child, when we went to a restaurant all together, with my parents, at the time at least half of the diners ordered it.
I said that it is a very popular classic of our cuisine, especially in the summer and during the Christmas holidays, you can use the fish you prefer, take it fresh or frozen, do it white, with tomato sauce or slightly rosé, let your imagination run wild!
One of those dishes that everyone always likes and that can be prepared without distinction for an informal occasion, such as a dinner with family or friends, or for a lunch on a day of celebration. It is a dish that embodies all the flavor of the sea, quite simple to prepare but certainly not fast, since it requires several steps. I love fish but in our house it's not always appreciated so I have to come up with some tricks to put it on the plates.
And now...
Well, fasten your apron...!
Let's see together the recipe and the ingredients to prepare RISOTTO ALLA PESCATORA!
INGREDIENTS
350 g Arborio rice (or whatever you prefer)
200 g prawns
200 g of squid
500 g Mussels
300g clams
1 clove Garlic
100 g Peeled tomatoes
Half a glass of white wine
Parsley to taste
Chili pepper
Extra virgin olive oil to taste
1 carrot
1 onion
1 stalk of celery
Salt to taste
Preparation
If you have purchased frozen fish, let it defrost very well at room temperature for a few hours before starting the preparation of the recipe and then you can proceed as if it were fresh, as I will explain in the procedure below. Clean the prawns and set them aside, clean the mussels, leave the clams to soak in water and salt for a few minutes and then rinse them several times to remove the sand. Put the carrot, onion, celery in a saucepan, add water, salt and bring to the boil, filter the fumet, put it back in a clean saucepan and always leave it on the heat at minimum because when we add it to the rice it must always be hot. Pour the extra virgin olive oil into a large saucepan with high sides, add the garlic and if you want the chilli pepper, brown it and add the mussels and clams. Let them open and then remove them, shell the ones you want and maybe leave some with the shell for the final decoration of the dish, keep mussels and clams aside for later. On the mussels and clams cooking base, put the cleaned prawns, the squid cut into small pieces and let the fish soften for a few seconds, also add the mussels and clams and blend the fish with the white wine. If you want to make risotto with red monkfish, now is the time to add the cherry tomatoes. Then add the peeled tomatoes, or if you want the tomato puree, but also fresh cherry tomatoes, season and add the rice. Mix the rice and begin to blend with the fish broth until you reach the desired doneness. When the risotto is cooked, remove it from the heat, let it rest for 5 minutes to cool slightly and add a generous handful of chopped parsley. Put the risotto on the plates and decorate it with more parsley and mussels and clams left in their shells, enjoy it in all its goodness! You will smell the sea!
Ps.. It took longer to write the recipe than to prepare it!
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