Zucchini Risotto with Crispy White Fish and Yuzu Foam
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INGREDIENTS
Broth:
- 1 zucchini
- 1 yellow squash
- 1 white onion
- 3 garlic cloves
- 1 cup milk
- 2 cups water
- 5 tablespoons/75 grams butter
- Olive oil
- Fresh basil
Risotto:
- 1 cup Arborio rice
- 2 tablespoons butter + 3 more for finishing
- 1 small onion, finely chopped
- ½ zucchini, finely chopped
- ½ cup Parmesan, grated
Fish:
- 2 white fish fillets, sea bream, bass, or similar
- Salt and pepper to taste
Yuzu foam:
- 2 tablespoons cream
- 2 tablespoons milk
- 1 tablespoon yuzu juice, or lemon if unavailable
- Pinch of salt
INSTRUCTIONS
Broth:
- Heat oven to 390°F (200°C). Arrange the zucchini, squash, onion, and garlic on a baking sheet. Drizzle with olive oil and roast until golden brown, about 20 minutes.
- Transfer the roasted vegetables to a medium pot. Add the milk, water, and butter, and bring to a boil. Add the basil, then purée the mixture until smooth. Strain through a fine-mesh sieve and set aside.
Risotto:
- Melt 2 tablespoons of butter in a medium pot over medium heat. Add the onion and zucchini and cook, stirring, until softened, about 3 minutes.
- Add the rice and cook, stirring, for 1 minute. Add the broth 1 ladleful at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes. Stir in the remaining butter and Parmesan. Season with salt and pepper to taste.
Fish:
- Pat the fish dry and season with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Place the fish skin-side down and cook without moving until the skin is golden and crisp, about 3 minutes. Flip and cook until the fish is opaque, 1 to 2 minutes more.
Yuzu foam:
- Combine the cream, milk, yuzu juice, and salt in a small bowl. Use a milk frother or whisk to create a light foam.
Plating:
- Spoon the risotto onto plates or shallow bowls. Top each with a fish fillet, skin-side up, and finish with a dollop of yuzu foam. Serve immediately.
MY NOTES
FAQ
Can I make the zucchini broth ahead of time?
Making zucchini broth ahead of time is a great way to save time when preparing zucchini risotto. The broth can be prepared by roasting the zucchini, squash, onion, and garlic, then blending them with milk, water, and butter. Once strained, allow the broth to cool completely before transferring it to an airtight container. It can be refrigerated for up to two days or frozen for up to one month. When ready to use, simply reheat the broth on the stove. Preparing the broth in advance ensures that your zucchini risotto is quick to assemble while still retaining its rich flavor.
What type of fish works best for this recipe?
When pairing fish with zucchini risotto, mild white fish with a firm texture and skin that crisps well works best. Sea bream, sea bass, and snapper are excellent choices due to their delicate flavors that complement the creamy risotto. These varieties also sear beautifully, creating a crispy skin that contrasts with the risotto’s creamy texture. Dry the fillets thoroughly and season them with salt and pepper before cooking. If these fish are unavailable, tilapia or haddock can be used as substitutes. Choosing the right fish ensures the dish remains balanced, allowing the zucchini risotto to shine as the star.
What can I use instead of yuzu juice?
If yuzu juice isn’t available, fresh lemon juice is an excellent alternative for zucchini risotto with yuzu foam. Lemon provides a bright and tangy flavor that pairs well with the creamy risotto and crispy fish. Lime juice is another option, offering a sharper citrus note. For a flavor closer to yuzu, a mix of lemon and orange juice can be used. Whichever substitute you choose, freshly squeezed juice is recommended for the best taste. The citrus element in the foam adds a refreshing finish to zucchini risotto, balancing its richness and enhancing its overall flavor profile.
How do I ensure the risotto is creamy?
To achieve a creamy zucchini risotto, it’s essential to use Arborio rice, which is high in starch. Begin by toasting the rice in butter, then gradually add the zucchini broth one ladleful at a time. Stir continuously to release the starch, which creates the risotto’s signature creamy texture. Let each addition of broth absorb fully before adding more, and avoid rushing the process. Once the rice is tender but slightly al dente, finish the dish by stirring in cold butter and freshly grated Parmesan. This emulsifies the fats, resulting in a rich and luxurious zucchini risotto with perfect consistency.
How do I know when the fish is cooked?
Cooking fish perfectly for zucchini risotto requires attention to detail. The fish is done when the flesh turns opaque and flakes easily with a fork. To achieve crispy skin, place the fillet skin-side down in a hot, lightly oiled pan. Press gently to ensure even contact with the pan and cook for 3-4 minutes without moving the fillet. Flip the fish and cook for an additional 1-2 minutes. A kitchen thermometer can also help; the internal temperature should reach 145°F (63°C). Properly cooked fish complements the creamy zucchini risotto by adding a flavorful and textural contrast.
What tools do I need for the yuzu foam?
Creating yuzu foam for zucchini risotto requires simple tools. A milk frother is the most convenient, as it quickly aerates the cream, milk, and yuzu juice to form a light foam. An immersion blender with a whisk attachment can also work effectively. If you don’t have these tools, a handheld whisk can be used, though it requires more effort and time to achieve the desired airy texture. The foam should be light and stable, enhancing the zucchini risotto with a citrusy finish. Having the right tool ensures the foam complements the dish both in flavor and presentation.
How do I keep the fish skin from sticking to the pan?
To prevent fish skin from sticking when preparing zucchini risotto, start by using a nonstick or well-seasoned stainless steel pan. Heat the pan thoroughly before adding a small amount of oil, ensuring it’s hot enough for the fish to sizzle upon contact. Pat the fish skin dry and season it lightly with salt, which helps draw out moisture and promotes crispiness. Place the fillet skin-side down and press gently with a spatula for the first 30 seconds to ensure even contact. Avoid moving the fish until the skin naturally releases, ensuring a beautifully crispy finish for your zucchini risotto.
What’s a good wine pairing for this dish?
Zucchini risotto pairs wonderfully with crisp white wines that complement its creamy texture and delicate flavors. Sauvignon Blanc, with its bright acidity and herbaceous notes, highlights the zucchini and basil in the dish. Chardonnay, particularly unoaked varieties, provides a smooth, buttery profile that complements the risotto’s richness. For a more unique option, try a dry Riesling or Pinot Grigio, which offer a refreshing contrast to the creamy risotto and citrusy yuzu foam. These wines also pair well with the crispy white fish, creating a balanced dining experience that enhances the overall enjoyment of zucchini risotto.
Can I double the recipe for a larger group?
Doubling the zucchini risotto recipe is possible, but it requires some adjustments for best results. Prepare the zucchini broth in a larger batch and ensure it’s kept warm during the cooking process. Use a wide pot or divide the risotto between two pots to allow for even cooking and easier stirring. Add the broth gradually as usual, maintaining the creamy texture. Cook the fish in batches to ensure each fillet gets the proper attention for a crispy finish. Doubling the recipe works well for entertaining, allowing you to serve zucchini risotto to a larger group without compromising quality.
How do I store leftovers?
Leftover zucchini risotto should be stored in an airtight container in the refrigerator for up to three days. Allow the risotto to cool completely before transferring it to the container to prevent condensation. The fish should be stored separately to maintain its texture. Reheat the risotto gently on the stove or in the microwave, adding a splash of water or broth to restore its creamy consistency. Avoid reheating the fish in the microwave, as it can become rubbery; instead, warm it in a skillet over low heat. Proper storage ensures your zucchini risotto remains flavorful and enjoyable.
Can I reheat risotto without it drying out?
Reheating zucchini risotto without drying it out requires a bit of care. Add a splash of water, milk, or leftover zucchini broth to the risotto before reheating. Warm it slowly over low heat on the stove, stirring frequently to restore its creamy texture. Alternatively, reheat in the microwave in short intervals, stirring between each to ensure even heating. Avoid overheating, as this can cause the rice to become mushy. Proper reheating techniques help retain the risotto’s signature creaminess, making it just as enjoyable as when freshly prepared.
