I was home alone throughout the lockdown. The first week, I rested and read a lot, then concentration disappeared and boredom and a vague sense of imprisonment began.
I have to deeply thank Beppe Guida and the Facebook live broadcasts from his kitchen. They kept me company when I needed it.
The presence of his beautiful and lively daughter and her collaborators made every live show a real sitcom. I followed him like a guru every Friday for two years, and now I really miss his online cooking classes.
One of the dishes that I immediately made again and that I found brilliant is this risotto. Making fish stock from roasted fish scraps is an amazing salvage recipe.
Risotto with “escaped” fish
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Average difficult recipe
- Ingredients
- 14 oz (400 grams) of vialone nano rice
- Roasted fish scraps (I used a mumor)
- 20 confit cherry tomatoes
- 1 clove of garlic
- Fresh chili to taste
- 1 bunch of rockets
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Instructions
- Put the fish scraps in a saucepan. Cover them with cold water and bring to a boil. Cook for about thirty minutes.
- In a pan, fry the garlic and chili. Add the rice and toast it until it reaches a translucent color.
- At this point, begin to “risotto,” wetting the rice with the filtered broth. Bring it to boil, taking care not to leave it too dry or too soupy. Salt lightly.
- Meanwhile, heat the confit cherry tomatoes in a pan.
- When the rice is ready, take it off the heat, add salt and pepper, add a drizzle of oil, and add the rocket and confit cherry tomatoes.
Tips to ensure the success of the dish:
- A rice cooker ensures uniform cooking. It is an expense that I recommend.
- Normally for a risotto it is necessary to calculate about 300 grams of broth for every 100 grams of rice. However, the amount absorbed depends on the variety of rice.
- For the recipe for confit tomatoes, open here.
