Risotto is a staple dish in the Italian cuisine. The classic Arborio rice, used in risotto, is slow-cooked so it releases its starch, giving risotto its rich and creamy consistency. Mushrooms, shrimps, scallops and different types of poultry and vegetables can be added to this traditional Italian dish which will enhance the its flavors even more. On the other hand, trout is always a healthy choice due to a large number of health benefits associated with it, like reducing the risk of death by heart attack, stroke or heart disease.
Fresh trout directly from the fish market paired with a beautiful mushroom risotto is the perfect recipe for a lovely dinner for two. Match it with the aromatic flavors of Barolo wine for an elegant and sophisticate touch!
Yield: 2 servings Time: 1 hour
- 2 fresh trout fillets
- 500 ml (2 cups) organic chicken or vegetable stock, hot
- 1/2 small onion, peeled and finely chopped
- 1 celery stick, trimmed and finely chopped
- 120 g risotto rice
- 60 ml (1/4 cup) white wine
- 4 large handfuls mushroom, cleaned and sliced
- juice of 1/2 lemon
- 1/2 teaspoon butter
- 2 tbsp Parmesan cheese, freshly grated, plus extra for serving
- olive oil
- fresh thyme
- For the mushroom risotto preparation, heat the stock in a saucepan and keep it on a low simmer.
- In a large pan, over medium heat, sauté the mushrooms in 2 tbsp of olive oil until they become soft, for about 5 minutes. Remove mushrooms and their liquid and set aside.
- In a medium saucepan, heat 2 tbsp olive oil and then add the onion and celery. Slowly fry without coloring them.
- Turn the heat up and add the rice and stir it.
- Immediately add the white wine and cook until the liquid has been absorbed into the rice.
- Turn the heat down to a simmer and start adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue adding the stock until the rice is soft but with a slight bite, which will take about 30 minutes.
- Remove the risotto off the heat and check the seasoning carefully.
- Stir in the mushrooms with their liquid, butter and Parmesan.
- Put a lid on and leave the risotto to relax for about 3 minutes.
- For the trout preparation, season the trout fillets with salt and pepper on both sides.
- In a pan over medium heat, add 2 tbsp of olive oil and fresh thyme.
- Add the trout skin side down over the thyme and cook the fish for about 6 to 7 minutes.
- Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 minutes.
- Remove from heat and immediately add the lemon juice to the pan.
- Serve the trout with the risotto topped with grated Parmesan and mushrooms.
Enjoy this authentic Italian mushroom risotto with trout fillet with your significant other!
Tips and Tricks:
- It's important to stir the rice constantly because risotto’s creaminess comes from the starch generated when grains of rice rub against each other.
- Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.