Recipe

Smoked Trout risotto with YVC Rainbow Trout Caviar

9

Serves: 2

9

Prep time: 15 minutes

9

Cook time: 30 minutes

Ingredients

  • 50g butter
  • 1 large brown onion, finely diced
  • 1 clove garlic, finely diced
  • 1 fennel bulb, finely diced
  • 250 ml white wine
  • 500 g arborio rice
  • 2 litres vegetable stock – warmed
  • 200 g frozen baby peas
  • 1 bunch dill, finely chopped
  • 150g cream fraiche, plus extra for serving
  • 200 g Hot smoked Rainbow Trout, flaked and pin bones removed
  • Juices and zest of 1 lemon – microplaned
  • sea salt and pepper
  • Parmesan, microplaned
  • YVC Rainbow Trout Caviar

Instructions

  1. Melt the butter in a heavy based saucepan over medium heat. Add the onion and fry until translucent. Add the garlic and fennel and gently cook for a further 5 minutes – no colour
  2. Add the wine and cook for a further 5 minutes, until evaporated. Add the rice, and fry until it becomes translucent.
  3. Ladle over approximately 200 ml of the stock and stir well. Repeat this process and reduce heat to medium-low and continue to cook until all the stock has been reduced completely. Continue to cook the risotto with this method until the rice is almost cooked.
  4. When almost cooked, fold through the peas, dill, cream fraiche, flaked trout, juice and zest of the lemon. Cook for another minute and season with salt and pepper.
  5. Serve with microplaned parmesan, and an extra dollop of cream fraiche
  6. Finish with scatterings of Yarra Valley Rainbow Trout Pearls, and a splash of EVOO
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