Risotto With Fish Broth

Ingredients

• fish broth
• rice
• onion
• clove garlic
• parsley
• carrot
• celery
• olive oil
• tomato sauce or conserva
• butter
• parmesan
• dried mushrooms
• salt
• pepper

Instructions

1. Use strained fish broth (from boiling a fine fish or large mullet). Make a battuto of onion, garlic, parsley, carrot and celery; cook in oil with salt and pepper until colored.
2. Stop it with tomato sauce or conserva dissolved in a ladle of the broth; boil briefly.
3. Add the rice and cook it with the hot broth added a little at a time; add butter at halfway and parmesan at the end.
4. For a soup version, add a pinch of dried mushrooms and serve the parmesan separately.