Risotto with spinach and lemon
single courses from Italy
Risotto with radish and mackerel leaves
Risotto with radish and mackerel leaves
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
An anti-waste and low-cost recipe, prepared with a scrap ingredient and a poor fish, but a result of licking your mustache. The risotto with radish and mackerel leaves is a delicious, gluten-free and dairy-free dish perfect for Sunday lunch.
preparation
step 1
Start with radish leaves: wash them thoroughly, even leaving them to soak for a few minutes with the baking soda to eliminate all the excess soil.
step 2
Rinse and cook for 3-5 minutes or steamed in boiling salted water. Once cooked, drain them, but do not throw the cooking water.
step 3
Sprinkle the leaves of radish and shake them with a baking pot. This cream can also be prepared in advance.
step 4
Take charge now of risotto: toast the rice in a saucepan until all the grains will not be transparent.
step 5
Pour the white wine and cook by adding gradually the hot vegetable broth or water used to cook the radish leaves.
step 6
Meanwhile, prepare the mackerel fillets: wash under running water and pat dry with a paper towel.
step 7
Heat a spoonful of oil in a frying pan with the peeled and lightly crushed garlic clove and, when it is hot, place the fillets in the frying pan with the skin facing upwards.
step 8
Do take color to fish for a minute or two and then pour in the lemon juice. Reduce heat, cover and cook mackerel until it is well cooked.
step 9
Five minutes before the end of cooking the risotto, also add dried chopped tomatoes and cream of radish leaves.
step 10
Season with salt and, once cooked, turn off the heat, add a tablespoon of oil (or a teaspoon of ghee), lemon zest and white pepper and let rest for a few minutes with the lid.
step 11
Serve recline the mackerel fillets on risotto and finish with any other lemon zest, a little oil and other raw white pepper.