Risotto with trout
4 servings
60 minutes
Trout risotto is a refined dish of Italian cuisine, harmoniously combining the tenderness of fish and the creamy texture of Arborio rice. Inspired by the northern regions of Italy, this risotto reveals rich flavor nuances thanks to white dry wine and butter. Baked trout adds a delicate aroma to the dish, while fish broth enriches its depth of flavor. The lightness of texture and softness of flavors make this dish perfect for a cozy dinner atmosphere. It pairs wonderfully with a glass of white wine and fresh herbs. Trout risotto can be served as a main course or an elegant accent on a festive table, impressing guests with its exquisite combination of ingredients.
1
Wash the trout, dry with paper towels.
2
Slightly salt the fish, drizzle with olive oil, place in a baking dish, and bake in a preheated oven at 180 degrees for 20-25 minutes.
- Trout: 200 g
- Salt: 10 g
- Olive oil: 1 tablespoon
3
Cool the trout and flake it apart.
4
Peel and finely chop the onion.
5
Place the pan on low heat, add 50 g of butter, and melt it.
- Butter: 70 g
6
Add onion to melted butter and sauté on low heat, stirring until the onion becomes transparent.
- Onion: 1 piece
7
Pour wine into the pan, increase the heat, and cook, stirring, until the alcohol evaporates.
- Dry white wine: 40 ml
8
Reduce the heat, add unwashed rice, and stir constantly until the rice is coated in oil and the grains become transparent.
- Arborio rice: 200 g
9
Pour 2 ladles of boiling broth into the rice, stirring until the broth is absorbed.
- Fish broth: 700 g
10
Cook the risotto for 20 minutes, stirring constantly and adding half a ladle of broth as it is absorbed by the rice.
- Fish broth: 700 g
11
A few minutes before it's ready, add the last ladle of broth to the risotto and stir.
- Fish broth: 700 g
12
Add pieces of trout, the remaining (20 g) butter, and gently mix.
- Trout: 200 g
- Butter: 70 g
13
Turn off the heat, cover the pan with a lid, and let it sit for 1-2 minutes before serving immediately.