Risotto with hake

02489 HAKE RISOTTO INGREDIENTS for 4 PEOPLE A litre vegetable stock, a Leek (white part only), 75 g butter, 300 g of arborio rice, 25 g flour, 400 g of hake fillet without skin n ' bones, 2 2 Zucchini, tomatoes, 2 cloves garlic, 4 tablespoons olive oil, 2 tablespoons chopped dill, 2 tablespoons chopped parsley, salt, pepper. Boil the broth; clean and slice the leek into rings and let them soften for 5 minutes, soft focus, 40 g of butter. Add the rice and, without ceasing to stir, let it cook for a minute: the rice must be transparent. Squirt with a spoonful of broth, stir until the resumption of the boil, cover and Cook, fresh focus, just long enough that the broth to be absorbed completely by rice. Repeat the operation until completely absorbed the broth. Clean and slice the zucchini; cut the fish fillets into pieces, pour the flour into a bowl, add salt, pepatela and round pieces of hake; then drain well. Blanched, skinned and chopped tomatoes in half, remove the seeds and mash the pulp. Peel half the garlic and let them soften, along with zucchini in a little hot oil, for 7-8 minutes, stirring. Check out the zucchini, keep them aside and withdrawn the garlic; in their place, fry the pieces of hake, to 3 minutes over medium heat, without ceasing to stir. When the rice is finished cooking, add the rest of the butter in small pieces, courgettes, hake and dill. Shuffled and dealt in preparation; Garnish with the tomato sauce, Sprinkle chopped parsley and serve immediately.