Risotto di orto e di mare

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.

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.