Creamy, rich and comforting, this Italian classic works splendidly with our Hot Smoked Trout.
- 120g RR. Spink & Sons Hot Smoked Trout
- 275g arborio risotto rice
- 1litre chicken or vegetable stock
- 1 onion, peeled and finely chopped
- 100ml dry white wine
- 100g Parmesan cheese, grated
- 100g broad beans, cooked and peeled
- 2 tbsp olive oil
- black pepper to season
- fresh lemon juice
Add the olive oil to a pan and bring up to medium heat. Add the onions and cook for a couple of minutes until they start to become translucent.
Add the rice and cook for a minute or two to toast the grains, constantly moving the rice around the pan.
Add the wine wine. Once absorbed, slowly start to add the stock about 100ml at a time, stirring continuously, and adding more as the mixture absorbs the liquid.
Once the rice is cooked to preference (ideally with a bit of bite, between 15 and 20 minutes) stir in the cheese and broad beans. Season with black pepper.
To serve, place chunks of the hot smoked trout on top of the risotto. Finish with a squeeze of lemon juice.
NB. If you prefer, you can stir in the fish as the final cooking stage.