Zucchini and Canned Fish Risotto

To prepare a culinary delight with fish and rice, start by choosing a suitable pot that allows for even cooking. Put a tablespoon of olive oil or butter in the pot, depending on your preferences. Heat the oil or butter over medium heat and add a medium onion, finely chopped. Let the onion soften, stirring occasionally, until it becomes translucent and starts to release its aroma, a process that should take about 5-7 minutes.

Once the onion is ready, chop a medium zucchini into small cubes and add it to the pot, along with the rice you have chosen. It is recommended to use long-grain rice for a fluffier texture. Mix the ingredients well and let them "fry" for a minute or two, so that the rice absorbs the flavors of the vegetables. Then, add a ladle of hot water, stirring continuously.

To achieve perfectly cooked rice, you will need to continue adding hot water, one ladle at a time, stirring constantly. This process will allow the rice to absorb the liquid and become soft but not sticky. It is essential to be patient, as this step can take between 15 and 20 minutes, depending on the type of rice used. Make sure to check the texture of the rice at the end; it should be well-cooked but still hold its shape.

Once the rice is almost ready, drain a can of Atlantic mackerel (Scomber scombrus) from oil and break the fish into smaller pieces. Add the fish to the pot, stirring gently to avoid completely breaking the pieces. Let everything simmer together for a few minutes so that the flavors combine harmoniously. At the end, you can add some fresh herbs, such as parsley or dill, for an extra touch of freshness. Serve the dish warm, alongside a green salad or grilled vegetables, for a delicious and healthy meal. This simple recipe is perfect for a quick lunch or a light dinner, full of flavors and nutrients.