Risotto with Red Scorpionfish

Here it is again, as yesterday night, Scorpion Fish — it’s gotta be something besides scorpion. I have to look it up.

Polenta & Baccalá

risotto_scorfano_2

Here it is another risotto, with one of the best fish available on the market in my opinion: the Red Scorpionfish.

It is a fish that traditionally is used for example in fish soups, but its fillet it’s really delicious, with a nice and nervous texture, and particularly tasty, more intense than many other fish.

It’s a fish with a big head and with quite a lot of waste, so it’s not a cheap choice, but with the “waste” you can make a very good fish stock, so at least nothing is going to be really wasted.

Let’s see how to make this delicious risotto!

INGREDIENTS (2 people):

  • 250 g red scorpionfish fillets
  • 160 g rice
  • half glass of dry white wine
  • the juice of half lemon
  • tomatoes (I used about 100 g pelati)
  • extra virgin olive oil
  • 1 clove of garlic
  • fresh parsley
  • salt

For the fish stock

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