The secret of risotto is in properly cooked rice, which should be soft and creamy. To make it work, take arborio, italica or carnaroli rice.
It is necessary
- - 400 g sea trout (fillet);
- - salt;
- - black pepper;
- - 50 g butter;
- - 40 ml of olive oil;
- - 1 clove of garlic;
- - 1 shallot onion;
- - 200 g of rice;
- - 1/2 tbsp. white wine (dry);
- - 250 ml of water;
- - 100 g green peas (thawed);
- - 1/2 tbsp. cream (low fat);
- - 3 stalks of fresh basil.
Instructions
Step 1
Dry the pieces of fish and remove the skin from them. Pepper the fillet, salt, put in a saucepan and pour hot water so that it covers the pieces by 1 cm. Bring the water to a boil, turn the heat to low and cook the fish, covered, for 4-5 minutes.
Step 2
Pour water (250 ml) into a small saucepan and put on a small heat - you will often need to add hot liquid to the risotto.
Step 3
Heat olive oil and butter in a deep skillet. Put peeled and chopped garlic and onion into this mixture. Fry vegetables over medium heat until soft.
Step 4
Pour the rice into a frying pan with the onion-garlic mixture and, with constant stirring, fry the cereals until the rice is covered with oil and begins to emit a slightly noticeable nutty aroma. Pour the wine over the rice and cook, stirring occasionally, until the alcohol has completely evaporated.
Step 5
Next, pour a ladle of hot water into a frying pan with rice and stir everything vigorously until the liquid is absorbed into the cereal. While stirring, cook the risotto over low heat, pouring over a ladle of hot water immediately after the rice has absorbed the liquid.
Step 6
After 15 minutes, add peas and trout, broken into pieces, to the rice. Pour the cream over the risotto, close the lid and leave for 5 minutes.
Step 7
Stir the risotto gently before serving, place on plates and garnish with fresh basil leaves.
