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Risotto with creamed catfish and Parmigiano Reggiano PDO
Ingredients:
For the risotto:
400 g catfish
300 g Carnaroli rice
100g white onion
5 g garlic
1.000g fish broth
100 g white wine
100g BUTTER
150g Parmigiano Reggiano PDO
50 g cream
For the creamed peas
300g small peas
100g white onion
400g fish brothq
salt and pepper to taste
150 g CREAM
Method:
For the risotto:
Chop the onion finely with the garlic clove, add rice, toast, then add white wine, allow to evaporate and continue cooking adding the hot fish broth for approximately 12 minutes. Add the catfish filets and continue cooking the rice mixing all the time in order for the fish to dissolve completely. At the end of the cooking time check the salt and pepper, remove from the fire then cream with butter, cream and grated Parmigiano Reggiano PDO.
For the cream of peas:
Brown the onion in the butter, add peas, salt and pepper, then finish cooking for approximately 15 minutes with hot fish broth, then blend the mixture, filter and add cream.
Serve the rice in the centre of the plate with the cream of peas around it, garnish with a few peas and a small filet of catfish, floured and fried in butter.
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