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Recipe

Smoked trout and fennel risotto

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Smoked trout and fennel risotto
  • 4 cup fish stock
  • finely grated zest and juice of 1 lemon
  • 60 gram butter
  • 1 fennel bulb, trimmed, finely shredded
  • 2 cup arborio rice
  • 1/2 cup white wine
  • 200 gram smoked trout fillet, flaked
  • 2 tablespoon chives, snipped
  • grated parmesan, to serve

Method

Smoked trout and fennel risotto
  • 1
    Bring stock to the boil in a saucepan on high. Add zest and juice. Reduce heat to very low and keep warm.
  • 2
    In a large saucepan, melt butter on medium. Sauté fennel, 2-3 minutes. Stir in rice to coat, 1 minute.
  • 3
    Mix wine into rice and cook, stirring frequently, until liquid is absorbed. Continue adding hot stock, 1/2 cup at a time, until all liquid has been used and rice is tender and creamy.
  • 4
    Stir trout and chives through. Season. Add grated parmesan and a little extra butter, if you like.

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