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Risotto With Smoked Trout

A community recipe by

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.

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.

  • 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.

    • Additional Information

    I made this using what I had to hand in an almost empty fridge, only the rice and stock were measured. Obvously, this can be varied infinitely, using up odd bits of vegetables, meat or fish.

    I made this using what I had to hand in an almost empty fridge, only the rice and stock were measured. Obvously, this can be varied infinitely, using up odd bits of vegetables, meat or fish.

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