Ingredients:
- 160 gr risotto rice
- A small carrot
- Half onion
- Fresh herbs (rosemary, oregano, thyme)
- 1 garlic cloves
- 30 gr fresh mint
- 30 gr almonds, cut in small pieces
- Zest of a lime
- Olive oil
- ‘Filetti di sgombro’ - Mackerel Filets
- Salt and pepper
Use a blender to make the pesto. Mix the mint, the almonds, the zest of the lime and half of its juice, and a good amount of olive oil. Blend until all the ingredients are incorporated, add more oil to make it smoother.
In a small pot, add half onion, the carrot, the fresh herbs and the garlic. Cover with water and bring to a boil.
Warm up a spoon of olive oil and add the second garlic clove, cook for a couple of minutes. Add the rice and stir. Keep on medium heat to toast the rice. Add the broth ladle by ladle, until cooked. Add a small piece of butter and mix it in.
In the meantime, mix the ‘filetti di sgombro’ with the juice of half a lime and some mint.
When all the parts are ready, you can compose your dish. Add the risotto to a plate, top it with a generous amount of pesto and finally add the marinated ‘filetti di sgombro’. Enjoy!
