Fish risotto

How to make the fish stock

Lightly fry the onion, celery, carrot, garlic, bay-leaf and thyme. Add the white wine and allow to evaporate, then add tomato sauce, scampi shells, anglerfish heads and tails, angelfish and water. Boil for one and a half hours, strain and reserve the liquid only.

Sauté clams, mussels and scampi, then shell. Lightly fry the chopped celery, onion and garlic with a bay-leaf. Add the scampi, mussels and clams, and sprinkle with white wine.

Add the rice and cook by gradually pouring in the stock and constantly stirring, remembering to add  glass of brandy about 3 minutes before the dish is ready.

Ingredients for 4 persons
  • 1/2 kg mussels
  • 1/2 kg clams
  • 1/2 kg scampi
  • 300 g rice
  • 2 stalks of celery
  • 1 onion
  • 1 carrot
  • 2 bay-leaves
  • 1 sprig of thyme
  • 1 clove of garlic
  • 1/2 glass of brandy
  • 2 glasses of white wine
  • salt, pepper and chilli pepper to taste
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