Spring Risotto with Wild Irish Trout & Chive Aioli

Tue, 23 March 2021

Chef Niall Sabongi

 

Spring Risotto with Wild Irish Trout & Chive Aioli  

 

Ingredients

1 shallot, finely chopped

2 cloves garlic, finely chopped

3 tablespoons butter

1 1/2 cups arborio rice

1 cup dry white wine (See wine notes below)

4 cups fish Stock or chicken broth

1 cup parmesan cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

150g smoked trout , skin and bones removed, gently flaked into chunks

 

Method

1) Bring the 4 cups of chicken broth to a boil, then reduce heat and let simmer

2) Heat butter in a large saucepan  over medium heat, then add shallot and garlic and let cook until translucent

3) Add the rice to the shallot mixture, tossing to coat

4) Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

5) Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper

6) Stir in the trout, cheese and some seasoning – it won’t need too much salt

7) Cover and leave for 5 mins to rest

8) Just before you serve stir in your wild garlic and pea shoots