Scorpion fish risotto (Risotto con lo scorfano) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 81) by Fabio Trabocchi and Peter Kaminsky

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute striped bass, snapper, or firm white fish of your choice for scorpion fish; and Arborio rice for carnaroli rice.

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