Risotto with lake fish

Preparation:

Preparation: Clean and gut the fish; boil them for 15 minutes in 200 cl of boiling salted water. take them off; extract the pulp keeping aside the most beautiful and firm one. Filter the broth. Dissolve the garlic, anchovies and chopped parsley in oil and butter; add the smaller pieces of fish, dilute with 100 cl of broth; when it boils, add the rice and simmer. When cooked, add the larger pieces of fish and serve. The recipe is quite simple, but cleaning the fish can be complicated. The advice, if you buy them from the fishmonger is to have them cleaned by the same: since they are vital and resistant fish; for example in catfish, the dorsal fin can cause bad wounds. The eel, as we know, never dies and it takes an expert hand to treat it. Tench and carp require a preliminary treatment: that the fish, when alive, spontaneously swallow a spoonful of vinegar (to remove the muddy taste).