Little Fish Risotto

Name: Little Fish Risotto (Onions, Parsley, Saffron, and Chenin Blanc)
Yield: Serves 4
Cuisine: American
Ingredients: 1 pound (455 g) fish bones (from flat fish or rock fish; ask your local fishmonger); 1 pound (455 g) fish bones (from flat fish or rock fish; ask your local fishmonger); 1 pound (455 g) fish bones (from flat fish or rock fish; ask your local fishmonger); 1 head of garlic, split into cloves; 2 onions, minced; 6 tablespoons (90 ml) olive oil; ¼ teaspoon saffron; 8 cups water; 2 cups (480 ml) Chenin Blanc; 1 cup (50 g) fresh parsley stems; 1 fish head (not from an oil fish or salmon); 1 fish head (not from an oil fish or salmon); 1 fish head (not from an oil fish or salmon); 1 pound (455 g) fish bones (from flat fish or rock fish; ask your local fishmonger); 1½ cups (285 g) Arborio rice; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Onions, Parsley, Saffron, and Chenin Blanc

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

In 2018, Marriott Hotels, in conjunction with Food & Wine magazine, launched a Food & Wine festival in Venice, Italy. Happy to be on board, I spent almost a week at the idyllic Marriott resort in the bay just west of San Marco. The shuttle boats would leave every half hour, so getting to a favored spot was not difficult.

The editor of Food & Wine,

Ingredients

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Ingredients

Method