Venetian Prosecco and Snapper Risotto

 

Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red snapper. As with all risotto, the key is the quality of the stock, which is enriched here with the snapper bones. Another classic fish risotto, risotto di gò, utilises whole small lagoon fish and cooks them until they almost completely disintegrate. However, most foreigners, while appreciating the intense flavours of classic dishes like risotto di gò, don’t understand how it can be a fish risotto without any visible fish in it. As such, I’ve done my best to please both the traditionalists and those who eat with their eyes, including seared snapper fillets so it not only looks more satisfying, but can also be served as a substantial main course.

 

Prep Time 30 minutes

Cooking Time 1 hour 30 minutes

 

1.5 kg (3 lb 5 oz) whole red snapper, filleted, bones chopped and washed and reserved for stock

3 garlic cloves, roughly chopped

6 tablespoons extra virgin olive oil, plus extra for frying the fish

3 tablespoons lemon juice

1.1 litres (4½ cups) Fish stock

80 g (1/2 cup) finely diced French shallots

350 g (1 2/3 cups) Vialone Nano rice (or any risotto rice)

500 ml (2 cups) La Farra Prosecco DOCG (or any good prosecco)

80 g (3 oz) butter

Sea salt and freshly ground black pepper

 

 

In a deep pot, sauté the red snapper bones and half the garlic in half the olive oil.

Add the lemon juice and stock and bring to the boil. Lower the heat and gently simmer for 45 minutes, skimming regularly. Strain, return to a clean pan and keep at a simmer on the stovetop.

 

Cut the snapper fillets into four 150 g (5 ½  oz) pieces and, using a sharp knife, score the skin of the fish across the fillet in 1 cm (1/2 inch) intervals.

 

Heat the remaining olive oil in another saucepan over low heat for 1 minute. Add the shallots and remaining garlic and cook gently for 4 minutes until they are translucent. Add the rice and stir through, coating the rice with oil, then cook over high heat for a further 2 minutes. Add the prosecco to the rice and cook until the wine has evaporated.

 

Slowly add the hot stock to the rice, one ladle at a time, stirring continuously for around 15–20 minutes. The rice will absorb the stock and form a creamy texture.

 

You will need to cook the snapper before the risotto is ready. Heat a little extra virgin olive oil in a non-stick frying pan over medium heat for 2 minutes. Season the snapper on both sides and add to the pan, skin-side-down. Gently press the top of each piece of fish with a spatula for 10 seconds so the skin of the fish is flat against the base of pan – this will make the skin crisp.

 

Cook the fish for approximately 7 minutes on the skin side, then turn over and cook again for a further 2 minutes (depending on its thickness). Set aside to rest for 1–2 minutes.

 

When the risotto is ready, add the butter and then season. Cover and let the risotto rest for 2 minutes before stirring in the butter.

 

Divide the risotto among the serving plates and top with a snapper fillet.

 

—Serves 4