Properly cooked rice is the main secret of risotto. You need to give preference to varieties of arborio, carnaroli and italica, in this case the structure of the rice will be soft and creamy, but in the middle it will remain dense. During the preparation of the risotto, you must not leave the stove, because periodically you need to add liquid, otherwise the dish will be spoiled.
It is necessary
- Ingredients for 4 persons:
- - sea trout - 400 g;
- - rice - 200 g;
- - green peas (frozen) - 100 g;
- - large shallots;
- - a clove of garlic;
- - basil - 2-3 stems;
- - low-fat cream - 100 ml;
- - butter - 50 g;
- - vegetable broth (water) - 250 ml;
- - dry white wine - 100 ml;
- - 2-3 tablespoons of olive oil, salt and pepper to taste.
Instructions
Step 1
Salt and pepper the trout fillet without skin, transfer to a saucepan and pour boiling water to cover the fish by 1 centimeter. Bring to a boil, cook on minimum heat for 4-5 minutes under a lid. Finished fish should break easily with a fork.
Step 2
Pour vegetable broth into a small saucepan and put on low heat so that you have hot liquid for risotto at hand at all times.
Step 3
Peel and finely chop the onion and garlic, fry over medium heat in a deep frying pan in a mixture of butter and olive oil until soft. Add rice to the pan, stir constantly so that it is covered with oil all over.
Step 4
Pour wine into the pan, stir the ingredients until the wine has completely evaporated. Quickly pour in a ladle of hot broth, stir the rice vigorously so that the liquid is absorbed into it.
Step 5
Cook the risotto over low heat for 12-15 minutes, adding half a ladle of broth each time the rice has absorbed the liquid.
Step 6
Add thawed peas and trout, broken into small pieces, to the rice. Pour in the cream and leave on low heat for 3-5 minutes under the lid.
Step 7
Before serving, gently stir the risotto with a fork, arrange on plates and decorate with basil leaves.
