Source: cucinarepesce.com

Presentation

A first course in which rice is accompanied by sole, leek, onion, garlic, white wine, saffron, parsley, pine nuts, salt and pepper.

Ingredients

For 4 people

4 whole soles

a leek

2 onions

a stalk of celery

a carrot

4 cloves of garlic

a glass of white wine

2 tomatoes

300 g of rice

a sachet of saffron

a teaspoon of chopped parsley

pine nuts

4 tablespoons of oil

salt

pepper

Preparation

Clean and fillet the soles and set them aside.

Wash the scraps (fins, heads, bones) under running water

Clean and roughly chop the leek, an onion, a stalk of celery and a carrot

Place the ingredients in a large pot.

Add a spoonful of oil, two cloves of garlic, a pinch of salt and a sprinkle of pepper

Fry and then pour in a litre and a half of water.

Cook over medium heat for at least thirty minutes, stirring occasionally.

Strain the fish stock through a sieve.

Place the sole fillets in a saucepan with a spoonful of oil and two cloves of garlic

Fry them and blend with half a glass of white wine.

Add the washed and diced cherry tomatoes

Season with salt and pepper and cook over a medium heat for ten minutes.

In another saucepan, heat two tablespoons of oil and brown a sliced onion.

Pour in the rice and let it toast

Sprinkle it with half a glass of white wine and add, little by little, the fish stock, stirring

Halfway through cooking, add the saffron and a handful of chopped parsley

Mix until the rice turns yellow and cook until the rice has swelled.

Pour the risotto into the plates and place a few sole fillets on each one, along with their cooking liquid.

Sprinkle each portion with coarsely ground pepper and a handful of pine nuts.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Sole: fish is included among allergens in Community Regulation 1169/2011
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Celery: included among the allergens in the Community Regulation 1169/2011
• Carrot: possible individual intolerance
• Wine: presence of sulphites listed among allergens in Community Regulation 1169/2011
• Tomatoes: possible cross-reaction in case of sensitivity to grasses
• Parsley: possible cross-reaction in case of allergy to Birch. Artemisia and Compositae

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions