This rainbow trout risotto could be done with other fish. Â Increase the quantities to reflect the number of people. Â You may need to get a wider (shallower) pot if you need place for more than one fish.
I did not garnish it much or embellish it much, it was a midweek dinner main.
The key to any risotto is A GOOD STOCK Â !!! Â Oh yeah!
Serves 4
Ingredients:
- 750 ml to 1 litre mussel (moules) marinieres stock (or good fish stock)
- 1 head garlic
- 1 rainbow trout
- 1 glass dry white wine
- 220 g of arborio rice (rule of thumb is 50 g/pers)
- Garden herbs (if using)
Note: no need for salt as the stock (at least mine) is salty enough.
Method:
Warm up the stock until simmer. Â Peel and crush 4 cloves of garlic.
Place some oil at the bottom of a thick based pot (I used my long Creuset), when hot, place the rice, crushed garlic, unpeeled garlic cloves and garden herbs in the pot and stir from time to time until half of the grains are white.
Add the wine, reduce the heat to low.
Then place the fish over the rice and slowly add all the stock. Â Cover and cook on very low for 20-30 minutes. Â Turn off the heat when the rice is almost done but still a bit al-dente and with the lead on top, let the dish cool down half an hour. Â The rice will keep developing and be just right.
