Trout Risotto
Risotto • Italian
Description
Trout Risotto
Ingredients
- Arborio rice 5 oz
- Trout 5 oz
- Olive Oil 1 tablespoon
- Onion 1 piece
- Dry White Wine 0 fl oz
- Butter 0 oz
- Salt 0 oz
- Fish Oil 25 oz
Step-by-Step Guide
Step 1
Wash the trout and pat it dry with paper towels.
Step 2
Lightly salt the fish, drizzle with olive oil, place in a baking dish, and bake in a preheated oven at 355°F for 20–25 minutes.
Step 3
Cool the trout and flake it into pieces.
Step 4
Peel and finely chop the onion.
Step 5
Place a skillet over low heat, add 50 g of butter, and melt it.
Step 6
Add the onion to the melted butter and sauté over low heat, stirring until the onion becomes translucent.
Step 7
Pour in the wine, increase the heat, and cook, stirring, until the alcohol evaporates.
Step 8
Reduce the heat, add the unwashed rice, and stir constantly until the rice is coated in oil and the grains become translucent.
Step 9
Pour 2 ladles of boiling stock into the rice, stirring until the stock is absorbed.
Step 10
Cook the risotto for 20 minutes, stirring constantly and adding a ladle of stock as it is absorbed by the rice.
Step 11
A few minutes before it's done, add the last ladle of stock to the risotto and stir.
Step 12
Add the pieces of trout, the remaining 20 g of butter, and gently mix.
Step 13
Turn off the heat, cover the skillet with a lid, and let it sit for 1–2 minutes before serving immediately.
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