Comments on: RFC: Courgette Risotto

By: azahar

azahar — Tue, 10 Jul 2007 17:13:40 +0000

Yeah, the whole garlic cloves are sautéed in olive oil with a sprinkle of salt until they start to go ‘caramel’, then add dry sherry amd turn the heat down low until the garlic goes totally buttery…

By: Dan | thesamovar

Dan | thesamovar — Tue, 10 Jul 2007 15:31:04 +0000

Those look great az! Especially the topping.

By: azahar

azahar — Tue, 10 Jul 2007 12:52:17 +0000

Have you not seen this photo before, Dan? grilled courgettes with other stuff So I wonder if the risotto sans courgette could then be served with a criss-crossing of the grilled strips on top?

By: Dan | thesamovar

Dan | thesamovar — Mon, 09 Jul 2007 17:02:04 +0000

Hey, good idea. It could be combined with some of the other ideas in the post above rather than just chopping and stirring it in to keep the appearance. Thanks for the suggestion.

It’ll be something to do with my griddle pan too…

By: ukliberty

ukliberty — Mon, 09 Jul 2007 16:32:55 +0000

Have you tried charring courgettes in a ridged pan? Keep the skin on, slice lengthways, season and a drizzle of olive oil. Squeeze the excess moisture out of the courgettes during the cooking by placing a pan full of water on them.

Obviously if you chopped them up for a risotto you would lose the brown pattern, but you would still get the difference in taste.