Cooking Foods Italian Recipes – Garfish (Needlefish) Risotto

More details in my books published on Amazon.com

 

 

 

 

Ingredients:

Rice (Carnaroli or Aboreo)- one pound

Garfish (needlefish) – one pound

Extra Virgin Olive Oil – Two spoons

White wine

Onion

Garlic & Parsley

Pine-cones

Marine salt

 

 

 

 

 

 

 

 

 

 

 

 

 

First of all we have to clean the scales of the fishes, wash them then clean the inside of each fish: open their belly to extract all their organs to be discarded.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the fish on its back (where is the dorsal fin)

 

 

 

 

 

 

 

 

 

 

 

 

Insert a finger inside to separate the flesh from the bones.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do this and be careful to not remain bones along with the flesh.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Work alike in the picture.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can also cut the sides of the fish neck.

 

 

 

 

 

 

 

 

 

 

 

 

 

Then insert the finger to grab the flesh.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The fish backbone will be clean.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recover the flesh in to a cup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I use bones and head to prepare the broth (we will use later)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop an onion.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry it in two spoons of extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

 

 

As the onion fades add one spoon of chopped garlic and parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As the garlic start to fade drop the fish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meantime the broth is ready.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir wellthe fish in the “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In two three minutes the fish is cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

keep frying the rice for one or two minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop some pine-cones.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Get the broth which you prepared before.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add small quantities of broth only when necessary.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yu have to add marine salt too: two or three pinches should be enough.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue to stir, as the rice absorb the broth you add more.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Always in small quantities.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The rice have to remain humid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check the salinity after 20-25 minutes since the rice was dropped.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Also add the needed salt in small quantities.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check again the salinity and if the rice is properly cooked “aldente”.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

At the last minutes drop 1/4 of glass of white wine: this is “Prosecco dellla Valdobbiadene” one of my favorites wines.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you drop the wine you stir the risotto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Risotto needs 25 to 30 minutes to cook properly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This simple risotto can be made with any kind of fish.

 

 

 

 

 

 

 

 

 

 

Cooking Foods Italian Recipes – Needle Fish Risotto

More details in my books published on Amazon.com