Ingredients:
1 perch
1 carp
1 catfish
1 piece of eel
600 g rice
200 g butter
extra virgin olive oil
2 salted anchovies
a handful of parsley
1/2 a clove of garlic
salt
Preparation:
Clean and wash the fish. Bring 2 liters of water to a boil, then add the fish and cook them for 15 minutes. Keep them hot and strain the stock. Carefully clean the fish, removing the bones and the skin, and put the largest pieces aside.Heat the oil in a frying-pan together with part of the butter and sauté the anchovies (washed and filleted) and the chopped parsley. Add the smaller pieces of fish, mashing everything together with a fork to obtain a creamy sauce.Prepare a fish risotto by pouring the rice into 1 liter of the stock prepared previously, stirring from time to time, and cooking until the rice has absorbed all the stock. Add a knob of butter to make the risotto creamy.Put the risotto on a serving plate, add the sauce and garnish with the larger pieces of fish.
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