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Smoked trout risotto with caper creme fraiche
Smoked trout risotto with caper creme fraiche
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate creamy risotto with smoked trout and tangy caper creme fraiche.
Ingredients:
  • 1.5L (6 cups) vegetable liquid stock
  • 60g (3 tbsp) butter
  • 1 large brown onion, chopped
  • 440g (2 cups) arborio rice
  • 250ml (1 cup) dry white wine
  • 42.00 gm fresh lemon juice
  • 2 150g pkts smoked ocean trout portions (Springs brand), flaked into large pieces
  • 60.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh dill
  • Salt & freshly ground black pepper
  • Fresh dill sprigs, extra, to serve
  • 1 200ml carton creme fraiche
  • 40.00 ml drained capers, coarsely chopped
  • 1 large garlic clove, crushed
  • 1 tsp finely grated lemon rind
Instructions:
  • For the caper creme fraiche, simply mix creme fraiche, capers, garlic, and lemon rind in a small bowl, then cover with plastic wrap and let it sit.
  • Bring the stock to a boil in a saucepan over high heat, then cover, reduce heat to low, and let it gently simmer.
  • In a large heavy-based saucepan, melt the butter over medium-low heat until foaming. Cook the onion, stirring often, until soft and translucent, about 5 minutes. Stir in the rice over medium heat until grains appear slightly glassy, about 1 minute. Pour in the wine and lemon juice and cook until almost all the liquid is absorbed, stirring continuously for about 5 minutes.
  • Start by gently stirring a ladleful (about 125ml/ 1/2 cup) of the simmering stock into the rice mixture over medium heat until absorbed. Gradually add more stock, one ladleful at a time, ensuring each addition is absorbed before adding the next. This process will take about 25-30 minutes, resulting in tender yet firm rice. Once the final ladleful is absorbed, remove from heat and gently fold in the trout, parsley, and dill. Season with salt and pepper to taste. Enjoy!
  • Let the risotto rest for 5 minutes, then spoon it into serving dishes. Add a dollop of the caper creme fraiche and garnish with dill sprigs before serving immediately.

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