For the fish
600g of green peas, trimmed, skinned, and reserved heads and bones
200g of finely chopped onion
1 tablespoon of finely chopped garlic
120 ml of extra virgin olive oil
1 gram of fresh mint
100 ml of dry white wine
1/2 teaspoon of finely chopped parsley
50 g of ripe tomatoes, peeled, seeded, and cut into cubes
100 ml of fish broth (additional recipe)
For the peas
300g of fresh green peas, trimmed
40 g of butter
50g of white part of garlic, minced
160 ml of beef broth (additional recipe)
Salt and black pepper to taste
For the risotto
260 g of Carnaroli rice
50 g of finely chopped onion
50 g of butter
80 ml of dry white wine
1 liter of beef broth
40g of grated Parmesan cheese
40 ml of extra virgin olive oil
5g of finely chopped parsley
finely chopped parsley for garnish
For the fish
600g of green peas, trimmed, skinned, and reserved heads and bones
200g of finely chopped onion
1 tablespoon of finely chopped garlic
120 ml of extra virgin olive oil
1 gram of fresh mint
100 ml of dry white wine
1/2 teaspoon of finely chopped parsley
50 g of ripe tomatoes, peeled, seeded, and cut into cubes
100 ml of fish broth (additional recipe)
For the peas
300g of fresh green peas, trimmed
40 g of butter
50g of white part of garlic, minced
160 ml of beef broth (additional recipe)
Salt and black pepper to taste
For the risotto
260 g of Carnaroli rice
50 g of finely chopped onion
50 g of butter
80 ml of dry white wine
1 liter of beef broth
40g of grated Parmesan cheese
40 ml of extra virgin olive oil
5g of finely chopped parsley
finely chopped parsley for garnish
Fish
Cut the fish into pieces approximately 3 centimeters long and reserve
In a pan with olive oil, sauté the fish heads and bones
In the same pan, sauté the onion and garlic until softened
Add the pea heads and bones, mint, tomato cubes, white wine, and fish broth
Simmer for 10 minutes
Remove the fish heads and bones and blend the remaining mixture in a blender
Return to heat, add the parsley and peas, and simmer for an additional 2 minutes
Taste and adjust seasoning
Pes
In butter, sauté the garlic and onion until softened
Add the peas, broth, season with salt and pepper, and simmer until cooked through
When cooked, blend half of the peas in a blender to achieve a smooth consistency
Mix with the remaining peas
Keep warm
Risotto
In a large, deep pan, melt butter over medium heat
Add onion and cook until translucent
Add rice (without rinsing) and stir continuously for 2 minutes
Add white wine and let simmer
Begin adding hot broth (1/4 cup at a time), stirring constantly, until the rice is cooked and creamy
This should take about 16-18 minutes
At the halfway point of cooking the risotto, add the peas
When the risotto is ready, remove from heat
Add olive oil, Parmesan cheese, parsley, and stir until creamy
Taste and adjust seasoning
Finalize
Distribute the risotto in the center of serving plates
Create a small depression and place the ragu in the center of each plate
Garnish with finely chopped parsley.
