This risotto is really quite unusual because it cleverly combines fish and vegetables so as to produce a cheerful, colourful and zesty result. The basic risotto is not combined with white wine in this case, but rather with lemon juice which gives the dish its freshness and character right from the outset. Neither does the final addition of flavours involve butter or cheese, but only a dash of extra virgin olive oil, parsley and lemon peel: freshness and healthiness, therefore, go hand-in-hand for this dish: success is guaranteed.
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Orecchiette with turnip greens with appetizer, dessert and extra virgin olive oil
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Cut the courgettes into cubes and toss in a frying pan with a little olive oil. Set aside. Also cut the swordfish into cubes and fry it in the same pan. Set aside. And in the same pan, without washing it, cook the chopped onion, then coat the rice in the hot oil and add the lemon juice until well combined. Cook the risotto until nearly done by adding hot vegetable stock bit by bit, stirring every time, then season with salt and add the courgettes, swordfish, parsley and grated lemon zest. Stir in some olive oil (a spoonful is more than enough). Serve hot.