Monday, July 15, 2013

Tomato, Zucchini and Herb Risotto



Risotto is a versatile Italian dish made with rice that absorbs water and oozes the starch, yielding a creamy, translucent grain. There are many types of risotto, and each region in Italy has its own specialty.

Some tips on achieving a perfect texture can be found here. It does take a bit of practice and even more patience to achieve the right texture.
Here I have a risotto made with garden fresh tomatoes, zucchini and flavoured with parsley and dill. Chopped onion is fried till translucent- that gives the dish a pleasant, sweet contrast. Butter is the fat of choice for risotto, but I did opt for sunflower oil.

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