sole and champagne risotto
risotto alle sogliole con fumetto e champagne
TOTAL TIME: 1 hour, 15 minutes
MAKES: 4 servings
- 2 whole sole (about 3 pounds total), filleted and cut into small pieces, bones and trimmings reserved
- 1 small onion, halved
- 1 small carrot, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 8 cups water
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1½ cups carnaroli rice
- 1 cup Champagne or prosecco
- ¼ cup finely chopped flat-leaf parsley
Combine bones and trimmings from fish, onion, carrot, celery and generous pinch salt in a large pot; cover with water. Bring to a boil, skimming froth. Reduce heat and gently simmer stock, uncovered, for 30 minutes. Pour stock through a fine-mesh sieve into a large saucepan, discarding solids. Skim off and discard any fat. Bring to a bare simmer.
Heat oil in a heavy large saucepan over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened, about 7 minutes. Add sole and stir to combine. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.
Add champagne and cook until champagne is mostly absorbed, then add 1 cup stock and cook, stirring, until liquid is mostly absorbed, 5 to 7 minutes. Add ½ cup more stock and cook, stirring, until mostly absorbed. Repeat, adding liquid in ½ cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Serve immediately, garnished with parsley.
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