Do you know the tub gurnard? In Italian we call it gallinella, and traditionally it’s one of those fish used to make many delicious fish soups, but its fillet it’s also very good and it can be used in many ways.
In the past, like all the fish “for soups”, it was quite a poor fish, but nowadays not really 😀 especially if you live in a country without sea.
One of the good ways to use it is in the risotto, also because we can use the bones and the had to prepare a very good “fumetto“, the fish stock, that we use for the recipe.
INGREDIENTS (2 people):
- 160 g rice (Carnaroli or Vialone Nano I suggest)
- 1 tub gurnard of about 500 g
- 1 small onion
- 40 g butter
- 1 glass of dry white wine
- freshly chopped parsley
- lemon zest, untreated
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