Botargo origanum courgettes risotto, seaside-countryside marriage!

As I have already said here in another post … I do love botargo.

But this time I’ve tried linking it with a more “countryside vegetable” courgettes …

So first I’ve boiled some rice (changing variety of course will change the taste, you could try also with a brown rice or actually even a black one, like Venere rice!).

In a sauce pan stirr in some extra virgin olive oil a couple of shallots and one piece of garlic.

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Rember always (for onions too) to remove the inner green core, which is carcinogen (even in garlic).

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Then I’ve added some very tiny pieces of two previously cut courgettes.

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Stirr. And then add the rice. Go on stirring. Some origanum, a little “splash” of dark beer, and the botargo.

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In the plate you could add some extra virgin olive oil.

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And of course more botargo to garnish and enforce the taste.

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Enjoy!

Thanks for reading.

See you next post!

Barbara

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