INGREDIENTS
- INGREDIENTS:
- For the risotto:
- – Arroz carnaroli 240 g.
- – Onion 10 g.
- – Additional virgin olive oil 30 g.
- – Salt and pepper c/n.
- – Grated parmesan cheese 30 g.
- – Mascarpone 50 g.
- -Zest of two lemons.
- – Sole 300 g.
- – Saffron 6 g.
- For the only broth:
- – Water 1 L.
- – Sole bones 500 g.
- – Garlic 3 cloves.
- – Celery 1.
- – Carrot 1.
- – Onion 2.
- – Parsley 20 g.
- – Pepper grains 5 g.
- For the zucchini:
- – Olive oil 30 g.
- – courgettes 200 g.
1.In a pot, add the butter, finely chopped onion and brown, add the rice and toast for 2 minutes with out burning the onion.
2.Add the highly regarded broth and proceed cooking (relying on the kind of rice used, the cooking time adjustments). 3.Add the zucchini lower into julienne and sautéed with olive oil.
4.Take away from the warmth “al dente” and add the diced sole, the grated cheese, the mascarpone, the saffron and the lemon zest.
5.Butter and season with salt and pepper.
And it is prepared!.
