Smoked Trout and Leek Risotto
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 8 ounces smoked trout, pin bones removed and cut into ½ inch pieces
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1-½ pounds leeks (about 3) white and light-green parts only, cut crosswise into thin slices and thoroughly washed
- 2 cups Arborio rice or Carnaroli rice
- ½ cup dry white wine, such as verdejo
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons mascarpone
- 1 tablespoon roughly chopped chervil
Procedure
Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor. We have added a teaspoon of mascarpone to the recipe to provide creaminess and a little tang to the dish.
Pour the vegetable or chicken broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.
In another large, heavy bottom saucepan, heat olive oil and butter over medium-high heat until the butter foams. When foaming subsides, add leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add rice and stir until begins to turn opaque, about 2 minutes.
Add the wine and cook, stirring frequently with a wooden spoon, until all the wine has been absorbed.
Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Throughout the cooking process, adjust the so the rice simmers rapidly without boiling. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. When the risotto is cooked, stir in the lemon zest and smoked trout.
Taste and season with salt and pepper.
To serve: Ladle risotto into 4 warmed shallow serving bowls, place a teaspoon of mascarpone on the top, sprinkle with chervil and serve immediately.
Pour the vegetable or chicken broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.
In another large, heavy bottom saucepan, heat olive oil and butter over medium-high heat until the butter foams. When foaming subsides, add leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add rice and stir until begins to turn opaque, about 2 minutes.
Add the wine and cook, stirring frequently with a wooden spoon, until all the wine has been absorbed.
Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Throughout the cooking process, adjust the so the rice simmers rapidly without boiling. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. When the risotto is cooked, stir in the lemon zest and smoked trout.
Taste and season with salt and pepper.
To serve: Ladle risotto into 4 warmed shallow serving bowls, place a teaspoon of mascarpone on the top, sprinkle with chervil and serve immediately.
Smoked Trout and Leek Risotto
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- 8 ounces smoked trout, pin bones removed and cut into ½ inch pieces
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1-½ pounds leeks (about 3) white and light-green parts only, cut crosswise into thin slices and thoroughly washed
- 2 cups Arborio rice or Carnaroli rice
- ½ cup dry white wine, such as verdejo
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons mascarpone
- 1 tablespoon roughly chopped chervil
Procedure
Leeks are a wonderful addition to a dish, providing a sweet yet rich flavor to the risotto and balancing the salty trout flavor. We have added a teaspoon of mascarpone to the recipe to provide creaminess and a little tang to the dish.
Pour the vegetable or chicken broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.
In another large, heavy bottom saucepan, heat olive oil and butter over medium-high heat until the butter foams. When foaming subsides, add leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add rice and stir until begins to turn opaque, about 2 minutes.
Add the wine and cook, stirring frequently with a wooden spoon, until all the wine has been absorbed.
Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Throughout the cooking process, adjust the so the rice simmers rapidly without boiling. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. When the risotto is cooked, stir in the lemon zest and smoked trout.
Taste and season with salt and pepper.
To serve: Ladle risotto into 4 warmed shallow serving bowls, place a teaspoon of mascarpone on the top, sprinkle with chervil and serve immediately.
Pour the vegetable or chicken broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.
In another large, heavy bottom saucepan, heat olive oil and butter over medium-high heat until the butter foams. When foaming subsides, add leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add rice and stir until begins to turn opaque, about 2 minutes.
Add the wine and cook, stirring frequently with a wooden spoon, until all the wine has been absorbed.
Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Throughout the cooking process, adjust the so the rice simmers rapidly without boiling. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. When the risotto is cooked, stir in the lemon zest and smoked trout.
Taste and season with salt and pepper.
To serve: Ladle risotto into 4 warmed shallow serving bowls, place a teaspoon of mascarpone on the top, sprinkle with chervil and serve immediately.