This is the perfect recipe for when the summertime fishing yields a mixed stringer, maybe some panfish and a small bass. Sure, you could freeze them, but you could also fold their fresh-aught flavor into this risotto: a medley of Arborio rice, tomatoes, and sweet corn. Save the heads and bones when you clean the fish; it’s optional, but simmering them in the corn stock adds a deeper level of flavor. Like all risottos, this one requires some stirring time at the stove, but arming yourself with a cold beer and some good tunes makes this an exercise in pleasure.
INGREDIENTS
1 lb. fillets from clean, white fish (panfish, bass, walleye), heads and bones reserved (optional)2 ears fresh corn1 leek, white part finely chopped and dark-green part reserved1 celery…
