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Recipe

Creamy trout risotto with fried capers and prosciutto

Aug 29, 2012 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Creamy trout risotto with fried capers and prosciutto
  • 4 cup water
  • 2 cup stock
  • 90 gram butter, chopped
  • 1 onion, finely chopped
  • 2 clove garlic
  • 1/4 cup arborio rice
  • 300 gram boneless, skinless trout fillet, cubed
  • 1/4 cup cream
  • 80 gram baby rocket leaves
  • 1/4 cup snipped chives
  • 1 lemon, juiced
  • 6 slice prosciutto
  • 2 tablespoon capers

Method

Creamy trout risotto with fried capers and prosciutto
  • 1
    Combine water and stock in a saucepan. Bring to boil on high. Reduce heat to very low and keep warm.
  • 2
    Melt butter in a large saucepan on medium heat. Sauté onion, 3-4 minutes, until tender. Add garlic, cook, 30 seconds until fragrant.
  • 3
    Stir in rice, cook, 1-2 minutes, until coated in butter. Add stock, 1 cup at a time, stirring until liquid has been absorbed before adding more. Continue until rice is almost tender (about 15 minutes).
  • 4
    轻轻搅拌through trout with any remaining stock and cream. Cook, stirring, 2-3 minutes, until rice is al dente. Mix rocket, chives, and juice through. Season to taste,
  • 5
    Meanwhile, heat a frying pan on high. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds. Top risotto with broken prosciutto and capers. Accompany with a green salad, if you like.

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