Smoked trout risotto
Delicious with Kilnsey Park smoked trout!
Recipe courtesy of the British Trout Association
The most important point to remember when you’re making risotto is that you need to be patient. The rice needs constant stirring and once all the liquid has been absorbed it is best served straight away
Serves 4
ingredients:
1.2 litres/2 pints/5 cups hot fish stock
30ml/2 tbsp olive oil
1 medium onion, finely chopped
400g/14oz/2 cups risotto rice, preferably arborio
150ml/1⁄4 pint/2⁄3 cup dry white wine
45ml/3 tbsp crème fraîche or sour cream
45ml/3 tbsp grated Parmesan cheese, plus extra, to serve
350g/12oz smoked trout, roughly chopped
60ml/4 tbsp chopped fresh chervil
salt and ground black pepper
fresh chervil sprigs, to garnish
- For the creamiest risotto the stock needs to be hot when it is added to the rice, so keep it simmering in a pan on top of the stove, next to the risotto pan.
- Heat the oil in a large pan: a paella pan or a large, heavy pan would be ideal. Add the chopped onion and fry it gently over a low heat for about 5 minutes until softened. Do not allow the onion to brown.
- Add the rice to the pan and stir well with a wooden spoon to coat each grain thoroughly in oil. Cook over a low heat for 2–3 minutes until the rice grains have turned translucent.
- Pour the white wine over the rice in the pan, stirring constantly. Continue to stir for 1–2 minutes until all of the wine has been absorbed.
- Keeping the pan over a medium heat, add the hot stock, a ladleful at a time, stirring all the time.
- Add another ladleful of stock to the rice only when the previous quantity has been absorbed, and continue in this way until all the stock has been used up. This will take around 20 minutes. As the rice cooks the mixture will thicken – the risotto is cooked when the rice has a velvety texture. When you taste them, the grains of rice should still have a bit of bite in the centre.
- Remove the pan from the heat and stir in the crème fraîche or sour cream and the grated Parmesan cheese. Add three-quarters of the chopped smoked trout and the chopped chervil. Season with plenty of salt and black pepper and stir well to mix. Cover the pan and leave to stand for about 2 minutes.
- Divide the risotto among four warmed serving plates, top with the remaining smoked trout and garnish with the fresh chervil sprigs. Extra grated Parmesan cheese can be offered separately.
cook’s tips
• To make Italian risotto it is essential to use a risotto rice. This special, fat short grain rice is unlike ordinary short grain rice in that it retains its texture while giving dishes a beautiful creaminess. Italian arborio rice, which originates from the Po valley region of northern Italy, is particularly favoured for its nutty flavour. This is the most widely available variety, but you may also find carnaroli and vialone nano in specialist shops, and these would also be suitable.
• For best results, use a well-flavoured fish stock. A home-made stock is best of all but you could use a good fresh stock for convenience if time is short.
• Parmesan cheese is a key ingredient in any Italian risotto. Avoid ready-grated Parmesan and opt for a chunk freshly cut off the block. It is more expensive but it will keep for a long time in the refrigerator and there is no substitute for the flavour.
• During cooking, adjust the heat so that the risotto bubbles merrily. Do not let
it boil or the stock will evaporate before it can be absorbed by the rice.
