Risotto con le Trote

Risotto with Trout

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Lovely and creamy, this trout risotto uses lots of spices to add a real Venetian twist to the dish. You could also use other kinds of fish, but the delicate flavour of trout works especially well. Make sure the trout is really fresh for the best results and that the spices have not lost any of their pungency. This is especially delicious if served with a chilled Soave, the Veneto’s best-known white wine. As with all fish-based rice or pasta recipes, no cheese is offered with this dish.

Ingredients

  • 1 bay leaf
  • 5 black peppercorns
  • ½ cinnamon stick
  • 2 cloves
  • pinch of freshly grated nutmeg
  • pinch of ground ginger
  • pinch of ground allspice
  • 60 ml/4 tbsp chopped fresh flat leaf parsley, plus 30 ml/2 tbsp chopped fresh flat leaf parsley, to garnish
  • 2 or 3 small fresh trout, about 600 g/1 lb 5 oz total weight, cleaned and gutted
  • 75 g/3 oz/6 tbsp unsalted butter
  • 30 ml/2 tbsp olive oil
  • 1 garlic clove, chopped
  • 350 g/12 oz vialone nano rice
  • 175 ml/6 fl oz/¾ cup dry white wine
  • sea salt

Method

  1. Put the bay leaf, spices and parsley into a pan large enough to take the fish, and cover with water. Simmer gently for 10 minutes, then lower the trout into the water.
  2. Poach the trout for 5 minutes, then cover and remove from the heat. Leave the trout in the hot water until cooked through. The cooking time needed will depend on the size of each fish.
  3. Remove the trout, then skin and fillet them. Strain the stock into a pan. Bring the stock to the boil then reduce the heat to a simmer.

  4. Heat 40 g/ oz/3 tbsp butter and the oil in a heavy pan, add the garlic and cook until just softened. Add the rice and toast the grains well, then add the wine and cook for 2 minutes.

  5. Add one ladleful of hot fish stock and cook, stirring constantly, until the liquid is absorbed. Continue in this way, adding the stock a ladleful at a time and stirring constantly. Always allow the liquid to be absorbed before adding more.

  6. After the risotto has been cooking for 20 minutes or so, stir in the fish fillets, breaking them up as you stir them through.
  7. When the rice is tender, remove the pan from the heat and stir in the remaining butter.
  8. Cover and leave to rest for 2 minutes, then transfer to a platter. Sprinkle with the chopped parsley and serve immediately.