Try New Things

I always base my new recipes on what I have available.  I never follow a recipe exactly how it’s written.  I like to go with my feeling and what I think is going to work.  When it comes to risotto, as long as you have the basic technique, it’s all good.

Ingredients

You will need:

• 1 L broth
• 1/2 onion, diced
• 1 clove garlic
• 1/2 pkg (250g arborio rice) Check out www.risogallo.com for products and cool recipe ideas.
• 1/2 glass white wine
• 3 tbsp olive oil
• 2 tbsp butter
• 500g fish (I used shrimp, baby scallops and chopped cuttlefish. About 1 cup of each but the more you put in, the better the risotto, that’s what I always say)
• 1 grated zucchini
• 2 tbsp grated parmesan cheese (or more if you wish)

Basic Risotto Recipe

1. For a basic risotto, you will need a stock pot with about 1L of broth.  I usually use chicken but in this case, because it’s fish, I used a fish broth. Keep broth warm over med-low heat.
2. To create the base for your risotto, fry onion and garlic in olive oil and butter. When the onion becomes translucent, add the fish and wine and cook for a few minutes (5) until just cooked.
3. Remove the fish from the pan and add the zucchini and rice.  Let the rice toast just a little bit. Add the broth to the rice, one ladleful at a time and stir.  Lower heat and continue to add broth once the previous broth has absorbed.  Continue doing this for about 25 to 30 min until rice is not hard when tasted.
4. Remove from heat and add the cooked fish back to the rice along with the grated parmiggiano cheese. Stir together and enjoy immediately.