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Local cuisine of Polesine

Risotto with sea bass

Difficulty: medium

Preparation time: 1 h 15 min

Ingredients: 500 gr. rice, 1.200 kg. sea bass, 2 shallots, 2 cloves of garlic, 1 bay leaf, 100 gr. grated parmesan cheese, 2 spoons extra virgin olive oil, 5 black peppercorns, salt, parsley, a little brandy, ½ glass dry white wine or sparkling white wine.

Method: De-scale the sea bass, remove entrails, wash thoroughly and using a sharp knife, fillet, skin and cut up the fish. Put some water, a stick of celery, a carrot, a small onion, 2 bay leaves, some black peppercorns and a glass of white wine in a pan with the fish bones and scraps. Bring to the boil and cook for about half an hour (from boiling point). Chop the shallots and brown in a pan with some oil and butter; add the rice, the fish pieces, and the boiling stock, a ladle at a time, once the rice has absorbed it. Just before the rice is done, add a little brandy, incorporate the remaining butter, the parmesan and the parsley. Serve immediately piping hot.

Wine matching: Breganze Pinot Bianco. Produced in the Breganze and other communes on the outskirts of Vicenza with grapes of the same name. The colour is pale straw yellow with greenish hints. To the nose it presents fragrant fruity and floral notes. To the palate it is dry with fresh acidity. To be served at a temperature of 10-12°.

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