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4
Easy
Published 2008
This preparation is the essence of an Italian summer repast – its clean, fresh flavours remind me of al fresco moments along the Adriatic Coast. The gremolata really lifts the rice to an ethereal level, making it a perfect partner for simply cooked fish. The risotto also works well with tender poached veal.
To make the gremolata, chop the garlic, parsley and zest together until finely minced. Set aside.
For the risotto, blanch the chopped parsley in boiling water for 10 seconds, remove with a mesh spoon and plunge into iced water to stop the cooking. Reserve 75 ml of the cooking liquid. Remove the parsley from the ice and squeeze to remove any excess water. Blend with the reserved cooking
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