Risotto with red mullet and courgettes with flower. A spring soft flavor dish, balanced, creamy but light. The balance well the savory taste of Zucchini sauce red mullet and all this is made slightly aromatic lemon thyme. Mullets are in pieces inside the risotto and then, cooked in a pan on the skin that is crisp, are put on the rice as a garnish. The only obstacle is how to fillet and, especially, remove all small spines of mullets, but once you get past this obstacle risotto is a walk. And it's yummy.
If you prefer your risottos have a look at those with fennel and sardines ' a mare’, with blueberries and raspadura, with PEAR and gorgonzola, with lettuce and Stilton, with artichokes and Roe, with pumpkin and Castelmagno, at Rice timbale with four cheeses and to the risotto with calamari and lemon.
Ingredients for 4 people:
- 6 red mullet
- 360 grams of Carnaroli or Arborio rice
- extra virgin olive oil as required
- salt and pepper
- 8 courgettes with flower
- 1 liter of vegetable broth made with a carrot, an onion and two stalks of celery
- lemon thyme as required
- some bunch of parsley
- a fresh onion
- half a glass of white wine
- 20 grams of butter
Chop the onion and divide as obtained in two parts. Wash and clean the courgettes with flower and make them into small pieces. Put in a saucepan half of chopped onion and Brown it in a little oil: When it has withered combine the zucchini and brown them. Add a little water, some’ parsley (little), season with salt, cover and cook over medium heat until the zucchini will not hold. Pass all the mixer until creamy smooth and homogeneous.
In a saucepan, sauté the rest of spring onion with 6 tablespoons of olive oil and then add the rice: Toast for a few minutes, stirring constantly and add wine. Allow to evaporate the alcohol part and add the cream of Zucchini, finally begin lengthening with vegetable broth by adding it slowly without putting other before the previous quantity has been absorbed. Halfway through cooking, add the chopped thyme.
While rice is cooking, How to fillet the mullets and, with the help of tweezers, carefully remove all small spines present in fillets. Place in a non-stick frying pan a little oil and cook over high heat 4 fillets. Once cooked, season with salt, pepper and make small pieces the mullet fillets, by combining them with rice just minutes from end of cooking. Then, in the same pan cook the hot oiled and other threads, making sure to put them in the Pan skin side: Cook for 3 minutes and turn it gently. Salt lightly, pepper and remove the fillets from the fire.
Stir the rice with the butter, adjust the salt if necessary and serve garnished the dish with two fillets of mullet-head and a sprig of lemon thyme.
THE PAIRING: with that rAlexandre between sea and vegetables we suggest a Rosé pugliese: the Castel del Monte Bombino nero Docg of the winery Rivera. This wine is called Pungirosa It is characterized by scents of wild rose and cherry, slightly acidic, with a long finish, which is very pleasant with this risotto.