Alfonsimo, saffron squid ink risotto
- 4 alfonsino fillets (can substitute snapper or sea bream)
- 1 onion
- 1 fennel
- 1/2 carrot
- 1 garlic clove
- 1/2 leek
- 1 oz of fennel
- a large pinch of saffron
- scant 1 cup olive oil
- 1 1/4 cup white wine
- 2 tomatoes
- 1 oz of tomato paste
- For the risotto:
- 1 cup arbotio rice
- 1/2 cup of shallot
- 1 cube stock
- 2 garlic cloves
- scant 1 cup of olive oil
- 1 sprig of rosemary
- 3 oz white wine
- 1/2 cup of parmesan
- 3 oz of cream
- 1 pack squid ink
Slice the vegetables and sweat them with scant cup of olive oil for 5 minutes with the fish bones soaking in cold water.
Add the white wine and reduce by half. Add more water, the fennel, the tomato and tomato paste and cook it for 20 minutes.
Drain and strain it, add the saffron and cook it for 10 minutes.
For the risotto: drizzle the rice with olive oil, add the shallot (do not brown). Deglaze it with the white wine, reduce by half and add the stock, the rosemary, the garlic and the water. After 7 minutes, add more water, the squid ink and cook it again for 7 minutes. Add the cream and parmesan.
Steam the alfonsino fillets 6 minutes.
Garnish soup plates with the risotto. Add the alfonsino and the juice made of the tomato and the fishbones.
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