I love risotto but I do find it such a chore to make. My shoulder pays for the stirring effort for days afterwards. The things we go through for food huh? This risotto is so very simple though so if you don’t have a dicky shoulder do give it a go.
Ingredients for two.
2 tablespoons olive oil
1 small white onion – finely chopped
1 clove of garlic – minced
1 cup of arborio rice
1 cup of fish stock
1 large piece of ocean trout (skin removed)
1/2 cup of peas
1 teaspoon of lemon zest and juice from half a lemon
2/3 cup of grated parmesan
1 small bunch of parsley – chopped
2 teaspoons of butter
Sauté onion, lemon zest and garlic in olive oil for a minute or two on medium head then add rice and fry gently until all rice is coated with oil. Now start adding the lemon juice and fish stock little by little stirring as you go until rice has absorbed all of the liquid. At this stage add in the peas until they are done. Once the rice is ready stir in the butter as the rice will look shiny, then add parmesan, diced ocean trout and parsley and serve with pepper and extra parmesan. No need to keep cooking as the heat in the rice will cook the ocean trout enough.