Fishes & seafood , Main dishes , Rice & grains

Trout and basil risotto

Name: Trout and basil risotto
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: Olive oil; 1 1/2 tablespoons lemon pepper; 1/2 teaspoon dried oregano; 400 g trout fillet with skin; 2 French shallots, finely chopped; 2 large garlic cloves, finely chopped; 2 cups arborio rice; 1 1/2 cup white wine; About 5-6 cups hot chicken broth + 1/2 cup for the end; Zest of 1 lemon; The leaves of 2 bunches of fresh basil, finely chopped; 1 1/2 cup grated fresh Parmesan + a little for serving; Salt and pepper from the mill

Preparation 35 min
Cooking 1 h
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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I am a HUGE risotto fan. It’s relatively simple to make and very easy to tweak! Here I offer a version with trout and basil. You will love it !!!!!!

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Ingredients

Olive oil
1 1/2 tablespoons lemon pepper
1/2 teaspoon dried oregano
400 g trout fillet with skin
2 French shallots, finely chopped
2 large garlic cloves, finely chopped
2 cups arborio rice
1 1/2 cup white wine
About 5-6 cups hot chicken broth + 1/2 cup for the end
Zest of 1 lemon
The leaves of 2 bunches of fresh basil, finely chopped
1 1/2 cup grated fresh Parmesan + a little for serving
Salt and pepper from the mill

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Preparation

Preheat the oven to 400° F. Line a baking sheet with parchment paper.
In a bowl, put 3 tablespoons of olive oil, the dried oregano, season with pepper and mix. Spread the mixture over the fish. Place in the oven and bake for 20 to 25 minutes or until the fish is cooked through. Let cool for 20 minutes before gently breaking up into large pieces with a fork. Set aside.
In a large pot heated over medium heat, add about 2 tablespoons olive oil and cook shallots and garlic for 3-4 minutes, stirring constantly.
Add the rice, mix well to coat and continue cooking for 1 minute. Add the white wine and mix. Let reduce dry. Season generously with salt and pepper.
Continue cooking, adding chicken broth, 3/4 cup at a time, letting it reduce dry each time. Very important to mix regularly. If the liquid absorbs or evaporates too quickly, lower the heat slightly. This cooking should take about 25-30 minutes. Add the lemon zest when there is about 2 cups of broth left to add.
When the rice is al dente, remove from the heat then add the basil and Parmesan. Mix well.
Add the trout flakes and mix gently.
Just before serving, add a ladle of chicken broth and mix lightly. Serve with plenty of fresh Parmesan!

Our sommeliers suggest

Is Argiolas Vermentino 2021

Sardaigne, France

Produced by Argiolas, this Vermentino di Sardegna made of 100% Vermentino is a magnificent expression of Sardinian terroir. With lemony, floral, herbal and saline notes, a waxy, patinated feel on the palate, it has a nice bitter finish. It will make a very nice pairing with a fatty fish like salmon or trout, and will go with this dish brilliantly. See the product

Limonade Rosée, 3.8%

Dieu du Ciel!

This tart wheat beer tastes of lemon, grapefruit and lemongrass, almost a lemonade. Lemongrass is a cousin of basil, so it joins the basil in the risotto, and its lemon meets the zest and lemon pepper on the trout. Its tartness freshens up the Parmesan and the creamy rice. A grown-up lemonade, served at the table! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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