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Risotto With Smoked Trout

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

A lovely way to use a strongly-flavoured smoked fish to make a delicious supper dish for two greedy people.

Ingredients

Serves: 2

Metric Cups

smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
onion (or shallots, diced)
1 clove garlic (finely diced)
butter
white wine (if you have it open)
175 millilitres risotto rice (measured in a measuring jug)
600 millilitres stock (hot, of your choice - I used a chicken stockpot)
fresh herbs (chopped - if available)
sea salt
black pepper (ground)

smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
onion (or shallots, diced)
1 clove garlic (finely diced)
butter
white wine (if you have it open)
6 fluid ounces risotto rice (measured in a measuring jug)
21 fluid ounces stock (hot, of your choice - I used a chicken stockpot)
fresh herbs (chopped - if available)
sea salt
black pepper (ground)

Method

Risotto With Smoked Trout is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt some butter in a large saucepan. Fry the onion & garlic to soften.

Add the rice and stir to coat with the butter. Slosh in some white wine - a glass or less - if you have it. Stir the rice until the wine is almost completely absorbed.

Keeping your stock hot, add a ladleful and stir the rice until it absorbs the liquid.

Repeat until the stock is used up and the rice is cooked & creamy.

Switch off the heat and stir in the fish, herbs and seasoning.

Serve immediately.