Name: Fish Risotto, Venice Style
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 people
Ingredients: About 2 to 3 pounds of fish heads, bones and fins, (gills removed); 3 tablespoons olive oil; 2 celery stalks, (chopped); 1 large onion, (chopped); 1 fennel bulb, (both bulb and fronds, chopped); 4 garlic cloves, (minced); 2 tablespoons green peppercorns; 3 bay leaves; 1/2 cup chopped parsley; Salt to taste; 2 tablespoons olive oil; 1 large shallot, (minced); 2 garlic cloves, (minced); 1 1/2 cups risotto rice; 1 cup white wine; Salt; About 1 cup flaked fish meat; 2 tablespoons unsalted butter; 1/4 cup finely grated parmesan cheese; 1 tablespoon lemon juice; 2 tablespoons minced parsley