Purchase some head/bones of a flatfish. Over frying pan, with a little bit of oil sauté the head/bone of a flatfish and shrimp heads. Add water to cover the fish and cook for just about 20 minutes in low heat, removing the froth. (Leftover soup stock can be frozen to store)
Chop the onions. Melt the butter over a frying pan, add the onions and fry over medium heat until the onions become translucent.
Add the UNWASHED RICE and sauté together with the onions. Set the timer to 15 minutes at this point. Add the white wine and sauté until the alcohol contents have dissipated, adding the soup stock next.
Add 1/3 of the soup stock at a time. Keep the heat low constantly stirring the rice, without letting it burn or stick to the bottom of the frying pan.
Cook for about 15 minutes keeping the core of the rice (al dente). Adjust taste with salt and pepper for the final finish.
Sprinkle the risotto with ‘grated fresh Parmigiano Reggiano’ cheese to your liking.
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