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Risotto Con Pesce Gatto E Erba Cipollina (L A)

Risotto Con Pesce Gatto E Erba Cipollina (L A recipe image
This elegant risotto combines the earthy sweetness of fennel and carrot with the delicate flavor of poached catfish. The dish is finished with fresh cipollini onions and chives, providing a bright, aromatic contrast to the rich, creamy rice. It is a sophisticated yet comforting meal that highlights the subtle flavors of the fish and vegetables. Perfect for a special dinner or when you want to impress guests with authentic Italian cuisine, this recipe offers a harmonious balance of textures and tastes. The use of Vialone Nano rice ensures the perfect creamy consistency without becoming mushy. Serve immediately to enjoy the full depth of flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 173.7
Dietary: Gluten-free
Description
This elegant risotto combines the earthy sweetness of fennel and carrot with the delicate flavor of poached catfish. The dish is finished with fresh cipollini onions and chives, providing a bright, aromatic contrast to the rich, creamy rice. It is a sophisticated yet comforting meal that highlights the subtle flavors of the fish and vegetables. Perfect for a special dinner or when you want to impress guests with authentic Italian cuisine, this recipe offers a harmonious balance of textures and tastes. The use of Vialone Nano rice ensures the perfect creamy consistency without becoming mushy. Serve immediately to enjoy the full depth of flavor.
Ingredients
  • 1 Celery Stalk, chopped
  • 1/2 Carrot, chopped
  • 1/2 Head Fennel, chopped
  • 1 3/4 pound Catfish fillets
Directions
  1. 1
    In a large pot, bring 4 cups of water to a boil with the chopped celery, carrot, and fennel.
  2. 2
    Reduce the heat to maintain a bare simmer and gently add the catfish fillets to the pot.
  3. 3
    Poach the fish until it is just flaking when tested with a fork, approximately 6 to 10 minutes.
  4. 4
    Carefully remove the fish from the poaching liquid using a slotted spoon and set aside on a plate.
  5. 5
    Reserve the poaching liquid, adding enough fish stock or water to create a flavorful broth for the risotto.
  6. 6
    In a separate large skillet, melt butter over medium heat and sauté the finely chopped onion and cipollini until translucent.
  7. 7
    Add the rice to the skillet and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
  8. 8
    Deglaze the pan with white wine and stir until the liquid is fully absorbed.
  9. 9
    Add the reserved hot poaching liquid one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
  10. 10
    Continue cooking the rice until it is tender but still has a slight bite, about 18-20 minutes.
  11. 11
    Flake the poached catfish into large chunks and gently fold them into the finished risotto.
  12. 12
    Stir in the chopped chives and season with salt and pepper to taste before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 173.7kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.4g7%
Cholesterol 131.9mg44%
Sodium 128.5mg6%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.6g3%
Sugars 0.7g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, catfish, italian, rice, fish, fennel, carrot, celery, cipollini, chives, seafood, dinner, creamy, poached, vialone nano, arborio, stock, onion, gatto, pesce
Read it online: https://www.chefs-mate.com/recipe/risotto-con-pesce-gatto-e-erba-cipollina-l-a/