Tench of Lake Garda risotto

Recipe for 4/6 people. Ingredients:

800gr Tench of lake Garda
400 gr Rice Nano Vialone Veronese IGP
100 gr Onion
400 gr White beet (vegetable)
1dl Extra-virgin olive oil d.o.p. of the east area of Garda
100gr Monte Veronese stravecchio cheese
1dl White wine Lugana
20gr Pasley
10gr Thyme
10gr Bay leaves
Qb Salt
Qb Pepper

Cook the tench in salted water with bay leaves, half onion, thyme, parsley and half of the indicated quantity of white wine.
Strip the tench and filter the cooking broth and keep it for cooking the rice.
Boil the vegetables, then mince them with the knife and add just a little extra-virgin oil.
Mince the remaining onion and brown it in a pan with 1\3 of the indicated quantity of extra-virgin olive oil, add rice and toast it slowly, add white wine and let it evaporate.
Once you reach 3\4 of the cooking process, add the tench and the minced vegetables.
Finish cooking the rice until creamy with the remaining cheese and extra-virgin oil.
Serve the risotto on a dinner plate with some drops of extra-virgin olive oil and some pepper.

Perfect wine-pairing with Bardolino Chiaretto.
Source: Bardolino. Città del vino e degli incontri. Edited by Regione Veneto, July 2016.
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