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

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.