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ITALIAN RECIPES BY:

  2. Home
  3. Course
  4. 'Primo' or the First course
  5. Risotto di orto e di mare

Risotto di orto e di mare

dairyFree glutenFree risoGallo risotto

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Risotto di orto e di mare
  • 28%
    561.5 kcal
  • 40%
    19.84 g
  • 27%
    24.36 g
  • 24%
    65.9 g
  • 0%
    0.236 g

    Preparation time

    0:30 min

    Cooking time

    0:25 min + stock cooking time

    Difficulty

    medium

    Servings

    serves 4

Ingredients

  • 300 g Riserva 1856 Carnaroli rice
  • 2 scorpion fish, filleted
  • 500 ml stock
  • 90 g Filippo Berio extra virgin olive oil
  • 300 g savoy cabbage
  • the green part of 2 courgettes, cut into cubes
  • 2 carrots, cut into cubes
  • 1 onion, cut very thinly
  • 200 g cherry tomatoes, skinned
  • 4 basil leaves
  • >> For the stock:
  • 1 courgette
  • 1 potato
  • 1 onion
  • 1 celery stick
  • a bouquet garni
  • 2 bay leaves
  • ½ fennel
  • scorpion fish bones and heads
  • >> Our wine selection:
  • Tenuta Cà Bolani Prosecco Frizzante DOC
  • OR: Tenuta Cà Bolani Pinot Grigio Friuli Aquileia DOC Superiore
  • OR: Santa Margherita Pinot Grigio Valdadige
  • OR: Masseria Altemura Rosato Salento IGT
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Method

  1. First of all prepare the stock boiling 1 courgette, 1 potato, 1 onion, 1 celery stick, a bouquet garni, 2 bay leaves, ½ fennel, the scorpion fish bones and heads.
  2. Heat 50 g oil in a heavy-bottomed pan, add the onion and the finely shredded savoy cabbage, then the courgette and carrot cubes.
  3. Pan-fry over a medium heat until the vegetables soften, then add the rice and cook until translucent.
  4. Gradually add the filtered hot stock and stir continuously with a wooden spoon until the rice is cooked.
  5. Meanwhile, heat 20 g oil in a frying pan and cook the tomatoes, squashing them with a fork.
  6. Cut the scorpion fish fillets into 2 cm squares and add to the tomatoes.
  7. Season with salt and pepper, add the basil and cook covered for 3 minutes.
  8. When the risotto is cooked 'al dente', season to taste, add the fish mixture and beat to a creamy consistency with a drizzle of oil.
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Chef's tip

You can top the dishes with some freshly minced parsley.

Serving suggestion

Serve with vegetable or fish-based dishes.

Wine selection

Sparkling Prosecco, Pinot Grigio, Rosato, Vermentino, Falanghina or Verdicchio.

Family tip

This content is not available yet :)

Dish history

The 'sea and garden risotto' is a traditional recipe where fish meets vegetables. It's a delicious and very much loved dish, flavourful and pretty easy to make. Ideal on special occasions such as a family get-together or a holiday, but of course it can also be enjoyed on any other day of the year.

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