I’m not a big risotto fan. Didn’t have much luck the few times I made it and I never liked the idea of standing at the stove and stirring for 20 minutes. But, I was recently served a risotto that was totally made in the microwave (shocker!) and it was pretty darn good. So that got me thinking about risotto again and I’ve since made two different ones (the old-fashioned way on the stove). Here’s the first. The second is a pumpkin risotto which I’ll post another day.
Truth be told, my ideas and flavor profiles were better than the outcome. In each case, I seemed to have undercooked the rice. I told you I get tired stirring But the flavors were definitely there! Perhaps next time I should try the microwave.
Saute shallot and garlic in pan, add rice and cook according to directions, folding in pesto-pea mixture just about 5 minutes before done. Toss with a generous handful of grated cheese (parmesan, locatelli, reggiano – your favorite).
The risotto was a perfect accompaniment to the Mackerel served with a Lemon-Caper-Artichoke Sauce.
I dredged the Mackerel in garbanzo and fava bean flour and chose to bake it rather than fry, putting it under the broiler to crisp for the last couple of minutes. The Lemon-Caper-Artichoke Sauce was made by softly poaching thinly sliced lemons, capers, a marinated artichoke heart ‘deflowered’ (excuse the expression: it means broken apart) with some of the juice from the artichokes and a little olive oil.
Be sure to eat the lemons. They get sweet!