Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Asparagus Risotto with Tench

Asparagus Risotto with Tench
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • half an onion
  • 1 medium sized carrot
  • 1 rib of celery
  • 100 g green asparagus
  • 600 g tench
  • 1 spoonful of tomato purée
  • 1 lt Vegetable broth
  • 2 spoonfuls oil
  • 40 g butter
  • 60 g grated Padana cheese
  • 2 glasses white wine
  • extra virgin oil to taste
  • salt and pepper to taste

Eviscerate the tench, fillet and remove skin. Prepare the fish broth by browning the washed and diced vegetables, then add the backbone, head and skin of fish and brown for a few minutes. Add half a glass white wine, leave to evaporate, then add 1 lt cold water and reduce to half. Remove the bones from the fillet of tench and cut into cubes. Brown a quarter of chopped onion in a pan with a drizzle of oil and add the tench continuing on high flame for a few minutes; add salt and pepper to taste, then add a glass of white wine, the tomato purée and cook on a low heat for about half an hour, adding if necessary some fish broth. Peel and wash the asparagus, cut into rounds and fry with a drizzle of oil and onion, Add salt and pepper to taste and continue cooking for 15 minutes. Boil the sieved fish broth in a pan, add the rice and after 4 minutes add the asparagus and continue to cook for a quarter of an hour on a low heat and if necessary add vegetable broth. Remove from heat when cooked and stir in the grated cheese and a knob of butter. Place the rice in a dish and in the centre add the tench sauce. Garnish with asparagus tips.

Accompanying wine

Custoza Superiore