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Name: Risotto Con Pesce Gatto E Erba Cipollina (L A
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 Carrot, chopped; 1 Celery stalk, chopped; 5 tb Unsalted butter; 1/2 Head fennel, chopped; 2 tb White wine; Fish or vegetable stock; 2 tb Chives Chopped; Typed by Manny Rothstein; 1/2 Onion, finely chopped; 1 3/4 lb Catfish fillets; Salt, pepper; 9 oz Vialone Nano rice-see recipe; 1 Cipollotto (wild onion or; Juice of 1/2 lemon

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INGREDIENTS

1/2 Carrot, chopped
1 Celery stalk, chopped
5 tb Unsalted butter
1/2 Head fennel, chopped
2 tb White wine
Fish or vegetable stock
2 tb Chives ; Chopped
Typed by Manny Rothstein
1/2 Onion, finely chopped
1 3/4 lb Catfish fillets
Salt, pepper
9 oz Vialone Nano rice-see recipe
1 Cipollotto (wild onion or
Juice of 1/2 lemon

Servings

INSTRUCTIONS

(Another recipe from Del Pescatore, along the banks of the Oglio River and in the small village of Runate, Italy. This is one of the house specialties, risotto made with wild onions and catfish.)MR Antonio Santini is adamant about using Vialone Nano rice for this dish, but arborito will work almost as well. If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half. In pot bring 4 cups water to boil with lemon, celery, carrot and fennel. Reduce to simmer and add catfish. Cook at bare simmer until just flaking, about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching liquid, adding enough fish stock or water to make 5 cups. Keep at boil for cooking risotto. While fish is poaching, melt 2 tb butter over med. heat in skillet. Add onion and cook slowly, stirring, until onion is very tender. When onion is tender, add fish and cook several minutes more. Season to taste with salt and pepper. Let cool. When fish is cool, chop coarsly. In separate saute pan, cook wild onion in 1 tb butter over med. heat with dash salt and 2 tb water. When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred. Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3 minutes. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistancy. Makes 4 servings. Each serving contains about: 648 calories; 260 mg sodium; 131 mg cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams fiber. L A Times, 3/17/94.

NOTES

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Risotto Con Pesce Gatto E Erba Cipollina (L A

1/2 Carrot, chopped
1 Celery stalk, chopped
5 tb Unsalted butter
1/2 Head fennel, chopped
2 tb White wine
 Fish or vegetable stock
2 tb Chives Chopped
 Typed by Manny Rothstein
1/2 Onion, finely chopped
1 3/4 lb Catfish fillets
 Salt, pepper
9 oz Vialone Nano rice-see recipe
1 Cipollotto (wild onion or
 Juice of 1/2 lemon

(Another recipe from Del Pescatore, along the banks of the Oglio River and  in the small village of Runate, Italy. This is one of the house  specialties, risotto made with wild onions and catfish.)MR      Antonio Santini is adamant about using Vialone Nano rice for this dish,  but arborito will work almost as well. If you can find those little onions  that look like scallions but have very rounded bulbs (cipollotti), use  those for a more assertive onion flavor and cut the final amount of chives  in half.    In pot bring 4 cups water to boil with lemon, celery, carrot and fennel.  Reduce to simmer and add catfish. Cook at bare simmer until just flaking,  about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching  liquid, adding enough fish stock or water to make 5 cups. Keep at boil for  cooking risotto.    While fish is poaching, melt 2 tb butter over med. heat in skillet. Add  onion and cook slowly, stirring, until onion is very tender. When onion is  tender, add fish and cook several minutes more. Season to taste with salt  and pepper. Let cool. When fish is cool, chop coarsly.    In separate saute pan, cook wild onion in 1 tb butter over med. heat with  dash salt and 2 tb water. When water evaporates, add rice and cook cook  several minutes, until rice makes a dry "singing" sound when stirred. Add 1  cup boiling stock and cook, stirring until almost all stock is absorbed by  rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to  bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3  minutes. When rice is cooked al dente, add remaining butter and stir  vigorously so mixture becomes creamier. Rice should have a slightly soupy  consistancy. Makes 4 servings.    Each serving contains about: 648 calories; 260 mg sodium; 131 mg  cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams  fiber. L A Times, 3/17/94.

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 4 Servings

Calories: 1037
Calories from Fat: 913 (88%)

Amt Per Serving		% DV

	Total Fat 101.5g	135 %
	Saturated Fat 58.2g	291 %
	Monounsaturated Fat 29.5g
	Polyunsanturated Fat 6.4g
Cholesterol 322.2mg		99 %
Sodium 156mg		5 %
Potassium 643.4mg		17 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 32g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1037

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