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Articles
2020-08-13 / test@t

Risotto with green apple and smoked trout

The Italian region of Trentino - Alto Adige is the north of Italy and the southern part of the Tyrolean Alps. Such is the north - south in the mountains. Just a century ago, this territory was Austrian, hence the culinary traditions: game and fish, canederli and ravioli, strudel and shortbread. This neighborhood creates an amazing variety of culinary opportunities.

Risotto with green apple and smoked trout
Ingredients
  • 2 medium shallots
  • 100 g Granny Smith apple pulp with peel + 4 whole apples to serve
  • 100 g smoked trout
  • 1.2-1.6 l of vegetable broth
  • 160 g butter
  • 240 g of rice arborio or carnaroli
  • 80 ml dry white wine
  • 100 g cream, 33% fat
  • 60 g of grated Parmesan cheese
  • salt, freshly ground black pepper
  • slices of smoked trout and rye bread for serving

STEP-BY-STEP COOKING RECIPE

Step 1
Cut the shallots into small cubes.
Step 2
Prepare the apples for serving: for 4 whole apples, cut off the bottom, so that the apple is stable, and the top, so that a "lid" is obtained, remove the seeds and take out all the apple pulp, leaving 0.5 cm at the walls.
Step 3
Cut 100 g apples with peel (this is important!) And cut the trout into equal cubes.
Step 4
Heat the broth in a saucepan, salt well, keep it hot over minimal heat.
Step 5
Melt 100 g butter in a large heavy-bottomed saucepan, fry the shallots until transparent. Add rice, stir well with a wooden spatula - make sure that no rice grains remain on the sides of the saucepan. Keep the heat above medium and stir the rice until it has partially absorbed the oil and is shiny.
Step 6
Pour in the wine, stir vigorously until the wine is absorbed and the rice becomes shiny again. Add a couple of ladles of broth. And, as soon as the rice has boiled, it will need to be cooked for exactly 13 minutes. Continue stirring and adding a ladle of broth as soon as the previous one is absorbed. Make sure that the rice does not stick to the sides of the saucepan while stirring.
Step 7
Stir vigorously during the last minutes of cooking. You should get a creamy consistency, with individual rice grains. Be careful: we don't need any paste or rice porridge.
Step 8
Remove from heat after exactly 13 minutes. Add remaining butter, parmesan, cream, freshly ground black pepper and stir well. Let the risotto rest 1 minute while placing the apples on the plate.
Cooking time
30m
Servings
4
Catalog

Tags

apples, trout, the shawl, arborio rice, smoked fish, Rizotto, stuffing,

Categories

Rice Side Dish Recipes,
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