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

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.