Trout and basil risotto
- Preparation 35 min
- Cooking 1 h
- Servings 4 to 6
- Freezing Absolutely
- 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
- 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!