A really warming but delicate dish which will serve 3 - 4 persons.
- 40g Butter
- 1 small onion, peeled and finely chopped
- Approx 600ml vegetable or chicken stock, hot
- 2 Par-Smoked Loch Etive Trout Cutlets
- 200g risotto rice (arborio or carnaroli rice)
- 100ml Dry White Wine
- 1tbs extra-virgin olive oil
- 40g freshly grated Parmesan
- The greated zest and juice of one lemon.
- Heat the butter in a saucepan and gently fry the onion for about 10 minutes.
- Meanwhile, heat the stock to hot then simmer very gently in a pan alongside.
- Add the trout fillets, skinned side up, and poach gently in stock for 7-8 minutes, or until just cooked.
- Remove and, once cool enough to handle, remove the skin and flake into large pieces and set aside.
- Add the rice to the onion and stir well for a minute or two then reduce the heat a little.
- Start to gradually add the wine and the hot stock, ladle by ladle this should take at least 18 minutes, season
- The rice should be tender on the outside but with a bit of a bite.
- Once the rice is aldente, stir in the Parmesan, lemon zest and troutt.
- Cover tightly and leave for 10 minutes then stir in the lemon juice.
Check seasoning and serve at once in warm shallow bowls.
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