1 bass - 1 carp - 1 bullhead - 1 piece eel - 600 g./1 lb. 5 oz. rice - 200 g./7 oz. butter - extra-virgin olive oil - 2 anchovies in salt - pinch parsley - _ clove garlic - salt
Clean fish, boil 2 liters of water in a casserole, place fish in boiling water and cook for 15 minutes. Keep warm and filter stock. Bone and skin fish thoroughly, place larger pieces to one side.
Heat oil in a pan together with part of butter, washed and boned anchovies and chopped parsley. Gently fry and add smaller pieces of fish, squashing entire mixture with a fork to obtain a creamy sauce. Prepare a fish risotto pouring in a liter of stock prepared from rice, mixing every now and then. Once cooked, the rice will have absorbed all the stock, stir in some butter. Place risotto on a serving dish, pour sauce over it and decorate with larger pieces of fish.
N.B. Ingredients are given for 4 portions. | 
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 | Pinot
Bianco Alto Adige DOC
Santa Margherita
Elegant wine, with fruity
bouquet of golden apples and orange blossom.
Serve at:
8°-10° C.
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