Preparation

• For making my fish broth, my trusted fishmonger gave me onion fish or red scorpionfish already gutted and scaled.

  Rinse the fish under running water, let them drain, and dab the residual water with kitchen paper towels.

  In a pan, heat a sprinkle of garlic powder, a couple of whole dried chilies, and some parsley stalks for flavor.
  Deglaze with a small glass of white wine.

  Add:
  – 200 ml of water;
  – a vegetable stock cube [optional] or a shallot or half an onion;
  – a stalk of celery with leaves;
  and as soon as the broth starts boiling, place the fish in the pan.

  Pour another 200 ml of water over the fish and once the broth resumes boiling, cover with a lid preferably glass, and let it cook on medium stove over low heat for 10 minutes.

• Turn off the heat and let it cool.
  Using a slotted spoon, gently remove the fish and transfer them to a deep plate.
  Strain the broth with a strainer to remove any residues and bones, skin, or scales.

• You can serve the fish set aside for fish lovers with bones.
  Or, after peeling and deboning, you can use it for other preparations such as light fish mousse.

  The fish broth is ready.

• Pour into the pan:
  – 100 ml of fish broth;
  – 200 ml of tomato sauce;
  – a sprig of parsley;
  – a pinch of salt;
  – a pinch of pepper;
  bring to a boil and blend.

  The risotto seasoning is ready.

  

• For those following a low glycemic index diet and for diabetics, it is useful to deamidate the rice.

  Whether you use brown rice or grains, proceed as follows:
  1] using a fine-mesh strainer, rinse the grains under running water to remove some of the starch;
  2] soak in cold water for about 2 hours, stirring occasionally, and changing the water at least a couple of times;
  3] finally, rinse again and drain thoroughly.

• This procedure helps reduce the amount of starch available for rapid absorption, achieving grains that cook faster with an attenuated glycemic impact.
  If you taste a grain, you’ll feel as if it’s precooked.

• At this point with:
  – the fish broth ready;
  – the risotto seasoning ready;
  – the deamidated rice or grains;
  your fish risotto will be ready in 5 minutes!

  Both brown rice and grains:
  – have excellent cooking endurance;
  – maintain their texture even if the risotto is not served immediately.

  We will get an al dente risotto with separate grains.
  Don’t expect a creamy and dense wave-like risotto but remember: the goal is a risotto ready in 5 minutes with reduced glycemic impact suitable for all guests.

• Heat the fish broth set aside and bring the risotto seasoning to a boil.

  Pour the deamidated rice or grains into the pan with the risotto seasoning and let it simmer on a medium stove over low heat for 3-5 minutes – checking the grain texture – with a lid, stirring occasionally.
  If necessary, add more fish broth.

  The risotto should not be too dry nor too brothy.

  If necessary, adjust the salt and grind the pepper.

• With the heat off, drizzle with a little extra virgin olive oil and stir to combine.
  Cover with a lid and let rest for 2-3 minutes.

  Dish up.

  Add the chopped parsley.

  Your fish risotto is ready in 5 minutes.

  Enjoy your meal!