Ingredients
- 1 L fish broth or boiling salted water
- 320 g Carnaroli rice
- 250 g fillets of sole
- 120 g peeled almonds
- 80 g chives
- 80 g butter
- 50 g grated cheese
- 40 g dry white wine
- a large lemon
- salt
- extra virgin olive oil
- pepper
For the recipe of the risotto alla mugnaia with toasted almonds, Remove the skin, if present, from the fillets of sole, grabbing a flap on the side of the tail and pulling it to detach it, then cut the pulp into 3 cm slices. Melt 20 g of butter in a saucepan, toast the rice for about a minute, then blend it with the wine
and, as soon as it has evaporated, moisten it gradually with the broth or with boiling salted water until it is cooked. Slice the chives finely. Chop the almonds and toast them
in a small pan for a couple of minutes, making sure they do not get too colored.
Turn off the rice, mix the rest of the butter, the chives, the grated cheese, the lemon juice and let it rest with the lid for 4-5 minutes.
Sauté the sole slices on both sides in a pan with a drizzle of oil and a pinch of salt and pepper for about a minute. Spread the rice on the plates and complete with the sole slices and toasted almonds.
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