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Fisherman's risotto

Ingredients for 4 people
  • 500 g of catfish (or two of about 250 g each);
  • 200 g of rice;
  • 100 g of butter;
  • 50 g of Parmesan;
  • 1 onion;
  • 1 handful of parsley;
  • 1 glass of dry white wine;
  • 1 clove of garlic;
  • 1/2 stalk of celery;
  • a few bay leaves;
  • 1 pinch of salt;


Boil the catfish in a little water with all the herbs (garlic, celery, bay leaf, half an onion, parsley, half a glass of dry white wine, salt). Boil for about 10 minutes, until the fish flakes, drain and remove the flesh while it is still hot, cleaning it and removing the skin. Finely chop a small piece of the remaining onion and fry it in a separate pan with 50 g of butter. When the onion begins to brown, add the rice and half a glass of white wine. Allow the alcohol to evaporate and cook slowly, adding the broth in which the fish was cooked a little at a time, passing it through a sieve. About halfway through cooking, add the catfish into small pieces, and once fully cooked, add the remaining butter, grated Parmesan and finely chopped parsley. Serve immediately.
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