Risotto With Tench

Preparation:

Preparation: Purge the live fish, then gut, wash and fillet them. Prepare 100 cl of fish broth with heads, bones, carrot, celery, onion, salt; filter it and keep it warm. Brown the fillets in some of the butter. Keep warm. Brown the chopped garlic and parsley in the remaining butter, add the rice and toast, dilute with the broth and simmer. Serve the rice with the fish fillets on top.