Fishes & seafood , Main dishes , Rice & grains

Trout and basil risotto

Name: Trout and basil risotto
Prep time: 35 min
Cook time: 1 h
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

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

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!

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Our sommeliers suggest

Is Argiolas Vermentino 2021

Sardaigne, France

Produced by Argiolas, this Vermentino Di Sardegna composed of Vermentino at 100% is a magnificent expression of the terroir of Sardinia. On lemon, floral, herbaceous and saline notes, with a waxy side and patinated in the mouth, it presents a beautiful bitter finish. He will make a very nice agreement with a fatty fish like salmon or trout, he will be able to accompany this dish with brilliance. See the product

Limonade Rosée, 3.8%

Dieu du Ciel!

White beer tangy to lemon, grapefruit and lemongrass, the lemonade of God of the sky! It will be liked its agreed character that we will obviously like as an accompaniment to trout, but especially of the lemongrass of beer, aromatic cousin of basil. The acidity of the beer and its low percentage of alcohol will decide in the richness of the risotto while highlighting it with each bite! 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!