RISOTTO WITH SMOKED TROUT
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 981 milligrams, Sugar 6 grams
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
TROUT RISOTTO
The Trout Risotto recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Peel onion, halve and finely dice. Fry onion in a pan with butter until translucent. Add rice and cook briefly. Pour a little white wine into rice, stirring constantly and season with salt and pepper. Pour in remaining white wine and stock and simmer until rice is cooked and creamy, but not mushy. Shortly before serving, add parsley and adjust seasonings.
- Rinse trout, cut into pieces and season with lemon juice, salt and pepper. Turn pieces in flour. Heat oil in a pan and add fresh sage leaves. Fry trout pieces in pan, skin side down, for about 3 minutes, then turn, remove from heat and allow to sit in pan until done.
- Put portions of risotto in preheated deep plates, sprinkle with coarsely ground pepper and put trout on top. Garnish with sage to taste.
TROUT RISOTTO
Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives
Provided by Sarah Cook
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 602 calories, Fat 16.2 grams fat, SaturatedFat 5.6 grams saturated fat, Carbohydrate 85.9 grams carbohydrates, Sugar 6 grams sugar, Fiber 4.2 grams fiber, Protein 27.2 grams protein, Sodium 2.3 milligram of sodium
HERBED MICROWAVE RISOTTO WITH SMOKED SALMON (OR TROUT)
I saw this on a cooking show today, and made it for dinner tonight. I made a couple of changes, namely substituting smoked trout for the smoked salmon, dill for the chervil and I used regular veg stock and added freshly cracked black pepper to the finished dish.
Provided by Soobeeoz
Categories One Dish Meal
Time 31m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 605.8, Fat 12, SaturatedFat 5.4, Cholesterol 45, Sodium 1168.8, Carbohydrate 85.7, Fiber 3.6, Sugar 2.6, Protein 34.9
RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT
Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.
Provided by zuzuzpetals
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil.
- Add the sauted shallots and basil oil to the crockpot insert.
- Add the rice and coat it with the mixture.
- Stir in the wine.
- Stir in the chicken broth.
- Add the salt.
- Cover and cook on high for about 2 hours or until all the liquid is absorbed.
- Just before serving, stir in the cheese.
- Have extra grated cheese to put on top of each serving.
- If I was going to add shrimp, chicken, corn, salmon etc.
- ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.
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