Risotto With Smoked Trout Recipes

RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE

Steps:

• Prepare the escarole and set it aside.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
• Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

RISOTTO WITH SMOKED TROUT

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
• Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
• Fold in lemon zest and chervil. Check seasoning and serve.

TROUT RISOTTO

Steps:

• Peel onion, halve and finely dice. Fry onion in a pan with butter until translucent. Add rice and cook briefly. Pour a little white wine into rice, stirring constantly and season with salt and pepper. Pour in remaining white wine and stock and simmer until rice is cooked and creamy, but not mushy. Shortly before serving, add parsley and adjust seasonings.
• Rinse trout, cut into pieces and season with lemon juice, salt and pepper. Turn pieces in flour. Heat oil in a pan and add fresh sage leaves. Fry trout pieces in pan, skin side down, for about 3 minutes, then turn, remove from heat and allow to sit in pan until done.
• Put portions of risotto in preheated deep plates, sprinkle with coarsely ground pepper and put trout on top. Garnish with sage to taste.

TROUT RISOTTO

Steps:

• In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
• Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

HERBED MICROWAVE RISOTTO WITH SMOKED SALMON (OR TROUT)

Steps:

• Melt butter in casserole dish in microwave set on high for 2 minutes.
• Stir in chopped onion and microwave on high for 2 minutes.
• Add rice, microwave on high for 4 minutes.
• Add stock and cook on high for 9 minutes.
• Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes.
• Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.