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Smoked fish risotto with spring asparagus
Smoked fish risotto with spring asparagus
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate classic Italian risotto with smoked trout and asparagus.
Ingredients:
  • 250g smoked trout fillets (see Notes)
  • 2 bunches thin green asparagus, woody ends trimmed
  • 375ml fish stock
  • 50g unsalted butter, plus extra knobs to serve
  • 1 leek, white part only, cleaned, thinly sliced
  • 1.25 gm good-quality mild curry powder
  • 250g arborio rice
  • 150ml Reserve Chardonnay
  • 60.00 ml (1/4 cup) finely chopped chives
Instructions:
  • Flake the smoked trout into bite-sized pieces and set aside. Boil a saucepan of salted water.
  • Add the asparagus to the boiling water and cook for 1 minute. Drain and immediately cool it in cold water. Place on paper towel to dry and set aside.
  • In a saucepan, gently simmer the stock over low heat until needed.
  • In a large, deep frypan, melt half of the butter over low heat. Sauté the leek for 2-3 minutes until softened but not colored. Stir in garlic and curry powder and cook for another minute. Add the rice and stir for 1-2 minutes to coat each grain. Turn up the heat to medium, pour in the wine, and simmer until most of the liquid has evaporated, about 2-3 minutes.
  • Gradually pour in the simmering stock, 1 cup at a time, stirring constantly until absorbed. After adding all the stock, gently mix in the trout, asparagus, and remaining butter. Season with sea salt and pepper, then cover and let sit for 3 minutes before serving.
  • Just before serving, gently fold in half of the chives. Plate the dish and garnish with extra butter and the remaining chives. Enjoy with a glass of Jacob's Creek Reserve Chardonnay.

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