Risotto with the Tench

Clean the tench, fillet it and set aside the fillets, head, and bones separately. Cut the fillets into even pieces so they will cook evenly in the next step. Keep the fish cool while you prepare the broth and make sure there are no bones left in the slices intended for the risotto.

Pour into a shallow pan a good litre of water and add the head and the fishbone tench, the celery, the chopped carrot, and half the onion. Bring to a boil slowly, then simmer for about 40 minutes: the liquid should simmer but not boil violently and take on the aroma of fish and vegetables.

Season with salt to taste the broth, then carefully filter it to eliminate the solid parts and any impurities. Add the dry white wine and the bay leaf, then bring the liquid back to a boil. The broth should be clear, fragrant, and ready to cook the fillets and rice.

Immerse the fillets in the boiling broth tench Cut them into pieces and cook them for about 10 minutes. Maintain a moderate boil, enough to cook the fish without flaking it excessively. When the flesh is firm and opaque, carefully remove the pieces and keep them warm; reserve the broth. on the heat Bass.

Thinly slice the remaining half of the onion. Pour the oil into a saucepan, add the onion and the clove of garlic, Therefore gently sauté over low heat Without letting the herbs brown. The onion should become soft and translucent, releasing a delicate aroma, neither toasted nor burnt.

Add the rice to the saucepan and toast it for a few minutes, stirring regularly to coat the grains with the seasoning. Finish toasting when the rice appears slightly shiny and dry, with a more intense aroma; avoid browning the onion or burning the grains.

Pour a ladle of boiling fish stock over the rice and stir. Continue cooking, adding more stock as it's absorbed, keeping the liquid warm. Stir regularly: the rice should cook gradually and develop a creamy consistency, neither dry nor too soupy.

When the rice is almost cooked, add the pieces of tench Keep warm and gently fold them in. Continue cooking until the grains are tender but still firm and the fish is evenly distributed. Check the density: the risotto should remain soft and smooth in the pan. saucepan.

Once cooked turn off the heat, add the butter and grated cheese, then vigorously stir Stir until creamy and smooth. Garnish with chopped parsley and serve immediately, while the risotto is still warm, fragrant, and well-combined.