Smoked Zucchini, pine nuts and smoked sea bream risotto

Preparation:  25 min
Difficulty:  

SmokedZucchini, pine nuts and smoked sea bream risotto

Sauté 'risotto' or 'carnoroli' rice briefly in olive oil and pour hot fish broth. Boil by gently mixing and braising, three minutes before the meal is cooked, add cooked diced zucchini, fried pine nuts, pieces of smoked bream, chopped garlic and parsley. Connect tastes with mildly melted butter, let it 'rest' for 2-3 minutes, and served sprinkled with parmesan slices.

Note:

Rice should be cooked al dente or 'to the bite'.