This is a wonderful trout and risotto recipe. Serve with great flourish for company and be sure to pair it with a perfectly chilled Pinot Gris. Absolutely divine.
- 6 x 4 oz. pieces of trout, skin and bones removed. Fresh is preferred
- 2 cups fresh sweet peas (not frozen)
- 1/2 cup diced onion
- 1/4 cup olive oil
- 3 cups arborio rice
- 1/4 cup Pinot Gris
- 8 cup hot vegetable stock
- 1/2 cup butter
- 1/2 cup mascarpne cheese
- 6 mint leaves, chopped
- juice from large lime
- pea shoots for garnish
Preat oven to 350 degrees. Season the trout with a pinch of salt and pepper.
Over medium heat, sweat the onions until transluscent. Add the rice and toast, stirring for 60 seconds. Add the wine. Stir constantly. To make risotto takes EXACTLY 22 minutes.
Add 2/3 of the stock and bring to a simmer. Turn down the heat and keep at a low simmer while cooking the rice. Once the rice has absorbed most of the liquid, add more (about a cup) and keep warm. Once it has become tender but still firm, fold in the butter and the mascarpone. Finally add the peas and adjust the seasoning with the lime, pinch of salt and pepper.
Divide between 6 bowls and and serve with the trout.
Sear the trout in a pan with olive oil (just enough to coat the pan). Pat dry with a towel and place skin side up in the pan. Place in oven and cook for 3-5 minutes depending on the thickness of the fish. Place on top of the risotto. Splash with lime juice and garnish with pea shoots.
Now, walk back into the kitchen and say, to yourself, “you show off you.”