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A recipe by soFeminine.co.uk
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Springtime risotto |
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Ingredients :
150g smoked trout
450g risotto rice
300g peas
200g green asparagus
2 onions
2 artichokes in vinegar
200ml cognac
3 tablespoons olive oil
Salt & black pepper
30g butter
100ml white wine
1/2 lemon
2l vegetable stock
Chives
Recipe :
Cut artichokes into quarters, remove choke and slice thinly.
Soak in a bowl of water and lemon juice.
Peel asparagus, slice stalks and put tips to one side.
Peel and slice onions.
Shell peas, if using fresh peas.
Cut trout into small pieces, then drizzle with cognac.
Sweat vegetables for 5 minutes in olive oil, in a risotto pan or large saucepan.
Add rice, stir with a wooden spoon.
Cook for 20 minutes, adding stock little by little.
Add butter, chives and asparagus tips.
Leave to cook for a further 5 minutes, then add fish.
Cook for a final 5 minutes and serve hot with cold meats.
Advice :
Recommended Wines: Bandol, Vin d'Alsace, Sancerre, Pouilly, Tavel, Rosé de Provence
My comments :
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