Risotto al Pesce
It is still hot here in Charleston, the air is still running 24/7 and who knows when we will be able to sleep with our windows open again. There was a short window of glorious fall weather a week or so ago and all it did was trick us and get us in the mood for heartier fare.
Risotto is such a wonderful comfort food, I don’t think that it is considered seasonal in Italy, though I imagine that rice is transformed into salads during the summer, and not the bubbling pots that we are accustomed to during the cooler months. This is a classic way to prepare a fish risotto, more seasonally appropriate, with a tomato and butter base, simple and delicious.
Risotto al Pesce
- 1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
- 1 fillet of tilapia, cut into 1/4-inch pieces
- 1 cup of chopped fresh tomatoes
- ½ an onion, chopped finely
- 5 cups fish or vegetable stock
- 1 cup of dry white wine
- 2 tbsp butter
- a few sprigs of flat-leaf parsley
- salt to taste
Chop the onion into fine pieces and bring the broth to a simmer. Heat a large stovetop casserole pan over medium-high heat and melt butter at the bottom of the pan. When the butter is melted add onion and sauté until the onion is translucent. Add the tomato and sauté for about a minute before you add the rice. Add the rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stirring frequently.
When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat, when the rice is about 3/4 the way cooked, add the tilapia pieces. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.
When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss in the chopped parsley and a tab of butter. Serve immediately.
One Year Ago: La Focaccia al Formaggio di Recco
Two Years Ago: Garganelli with Sausage Ragù