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Author Notes: Trahanoto is like a risotto, but different —Ala Lemon
- 2 tablespoons butter
- 200 grams / 7 oz. courgettes/zucchini (about 1 medium), chopped
- A handfuls fresh mint leaves, torn
- A handfuls fresh parsley, chopped
- 4 shallots, finely chopped
- 1 clove garlic, finely chopped
- 300 grams / 1½ cups trahanoto or risotto rice
- 1 glass white wine
- 900 milliliters / 4 cups vegetable stock
- 100 grams / 1 cup fresh Ricotta
- 100 grams / 1 cup grated Parmesan
- Salt & pepper to taste
- Optional: fresh lemon zest
- In a sauté pan, melt half the butter over medium heat. Once the butter is melted, sauté the courgettes until tender, about 5 minutes. Stir in the mint and parsley. Transfer to a plate and set aside.
- In the same pan, melt the remaining butter. Add the shallots and garlic and sauté until softened, about 2-3 minutes.
- Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening. Pour in the wine and stir until completely absorbed.
- If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed.
- If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock.
- Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix.
- Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest.
- Find more recipes on my blog http://alalemon.com