Risotto With Smoked Trout Food

RISOTTO WITH SMOKED TROUT

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
• Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
• Fold in lemon zest and chervil. Check seasoning and serve.

TROUT RISOTTO

Steps:

• In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
• Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE

Steps:

• Prepare the escarole and set it aside.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
• Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

RISOTTO WITH TOMATOES, OLIVES, SMOKED MOZZARELLA

Steps:

• Heat the butter in pressure cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
• Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

SMOKED GOUDA RISOTTO

Steps:

• Combine water and broth; set aside.
• Melt buter in a large nonstick saucepan Over medium heat.
• Add 1/3 cup shallots, cover and cook for 2 minutes.
• Add rice.
• Cook 2 minutes uncovered, stirring constantly.
• stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
• Adding salt and 1/2 cup broth mixture, stir until absorbed.
• Continue adding broth 1/2 cup at a time, stirring constantly.
• Besure broth is absorbed before adding the next (about 20 minutes total).
• Stir in Gouda, cook just until melted.
• Stir in arugula or spinach.
• Cook just until spinach is wilted.

HERBED MICROWAVE RISOTTO WITH SMOKED SALMON (OR TROUT)

Steps:

• Melt butter in casserole dish in microwave set on high for 2 minutes.
• Stir in chopped onion and microwave on high for 2 minutes.
• Add rice, microwave on high for 4 minutes.
• Add stock and cook on high for 9 minutes.
• Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes.
• Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.