Risotto with trout
Instructions
Wash and gut trout; boil half-cooked in boiling water with salt, spices, parsley, bay leaf.
Drain, keeping the cooking broth.
Separate the pulp and mincing.
Let it FRY in 30 g of butter with a clove of garlic and wine.
Evaporate and combine the boiling broth; throw the rice and cook to the wave.
Finally stir in Parmesan cheese and butter.
Ingredients and dosing for 4 persons
- 400 g of trout
- 350 g of vialone nano
- 80 g of butter
- Grated parmesan cheese
- 1 clove of garlic
- 1 leaf of laurel
- Parsley
- Mixed spices
- Dry white wine
- Salt