Smoked trout risotto

Serves 2

Ingredients

• 1 tbsp olive oil
• A small knob of butter
• 1 onion, chopped
• 200g risotto rice
• Half a glass of white vermouth or white wine
• 750ml hot vegetable stock
• 150g smoked trout, skin and bones removed, gently flaked into chunks
• 50g mascarpone
• Zest of 1 lemon, plus a squeeze of juice
• Small bunch chives, snipped

 

Method

Gently fry the onion in the butter and oil until soft but not coloured. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add the vermouth or wine and let the rice absorb the liquid and the alcohol burn off. Add the hot stock a ladle at a time, stirring until it is absorbed. Keep adding the stock until it is all absorbed. If the rice is still not fully cooked, you can add hot water until the rice is tender and creamy.

Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning. Cover and leave for 5 mins to rest. Finally, squeeze some lemon juice over the rice, divide between two bowls and scatter over the remaining chives.

Serve with green salad and a glass of Poulton Hill Arlington White 2020.