RISOTTO WITH SMOKED TROUT
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
- Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
- Fold in lemon zest and chervil. Check seasoning and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 981 milligrams, Sugar 6 grams
SMOKED SALMON RISOTTO
I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.
Provided by KLHquilts
Categories Short Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion(s) into small dice. Saute in 1 butter until golden.
- Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
- Add the wine, salt and dill to the rice/onion mixture.
- Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
- Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
- About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.
TROUT RISOTTO
Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives
Provided by Sarah Cook
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
- Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.
Nutrition Facts : Calories 602 calories, Fat 16.2 grams fat, SaturatedFat 5.6 grams saturated fat, Carbohydrate 85.9 grams carbohydrates, Sugar 6 grams sugar, Fiber 4.2 grams fiber, Protein 27.2 grams protein, Sodium 2.3 milligram of sodium
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