Risotto with mackerel and zucchini recipe – Italian Cuisine

Risotto with mackerel and zucchini recipe


  • 2 mackerel
  • 350 g Vialone nano rice
  • 2 courgettes
  • 2 spring onions
  • mint
  • vegetable broth
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for risotto with mackerel and courgettes, cut one courgette into thin strips and grate the other into threads. Fillet the mackerel without removing the skin and cut the fillets into small pieces. Brown the chopped onions in a saucepan with a drizzle of oil; toast the rice for 2-3 ', sprinkle with the broth.

Add the courgettes and half of the mackerel. Add salt, add a tablespoon of vinegar and cook adding the broth a little at a time (about 1 liter in all), in about 15 '. Roast the courgette ribbons in a hot pan with 3-4 mint leaves.

In the same pan, unlit, place the remaining mackerel, blanching it for 1-2 '. Emulsify 2 tablespoons of oil, 2 tablespoons of vinegar, pepper and chopped mint leaves. Season the grilled zucchini with half of the emulsion. Stir in the rice with the remaining emulsion; complete with the courgettes and seared mackerel.

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