Risotto with Tench

Ingredients

• 500 g rice
• 400 g tench (tinche)
• 2 cloves garlic
• parsley
• basil
• 1 carrot
• 2 pieces white celery
• olive oil
• salt
• pepper
• tomato sauce or paste
• dried mushrooms
• butter
• parmesan
• 200 g peas

Instructions

1. Make a battuto of garlic, parsley, basil, carrot and white celery; set over the heat with oil, salt and pepper, adding the gutted tench pieces (heads included).
2. Turn often; when browned, moisten with tomato, then water added a little at a time; boil until the tench fall apart.
3. Sieve everything so only the bones remain, leaving a sauce to cook the rice.
4. Cook the rice dry in this sauce; finish with dried mushroom (or seasonal peas cooked apart) and a piece of butter; serve with parmesan optionally.