Osteria del Gran Fritto
Ingredients and quantities

Quantities for 4 people:

  • 260g Vialone Nano rice
  • 300g swordfish fillets
  • 100g young sole
  • 1 monkfish head
  • 150g tomato purée
  • 1 onion
  • 3 litres water
  • ½ glass extra-virgin olive oil from Brisighella
  • 1 small bunch parsley
  • 1 hot chilli pepper
  • salt
  • parsley

Traditional risotto

Type of recipe: First courses

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Preparation method:

Peel and chop the onion and sweat them down in a large saucepan. Add the tomato purée and cook over a lively heat for about 10 minutes. Add the water, salt and chilli pepper and bring to the boil. At this stage, add the fish, previously cleaned, and simmer on a low heat for 2 hours. Once cooked, filter the stock obtained through a colander or a clean dishcloth.

For the risotto, place the rice in a large pan and cook over a moderate heat, adding the stock a little at a time. Clean, wash and chop the parsley. Add it to the rice once cooked, mix and serve. The rice should be smooth and “all’onda” (on the wave)

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