📝 About This Recipe
This elegant risotto marries the rustic, campfire depth of flakey smoked trout with the sophisticated creaminess of traditional Italian Arborio rice. Elevated by the floral brightness of Meyer lemon and the velvet touch of mascarpone, it offers a complex balance of salt, smoke, and citrus. It is a luxurious pescatarian masterpiece that transforms humble pantry staples into a restaurant-quality experience perfect for intimate dinner parties.
🥗 Ingredients
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse)
- 5-6 cups Vegetable or Light Fish Stock (low sodium, kept at a simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (grated or finely minced)
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (divided)
The Seafood and Aromatics
- 8-10 ounces Hot-Smoked Trout Fillets (flaked into bite-sized pieces, skin removed)
- 1/4 cup Mascarpone Cheese (at room temperature)
- 1 piece Meyer Lemon (zested and juiced)
- 3 tablespoons Fresh Chives (finely snipped)
- 2 tablespoons Fresh Dill (chopped)
- 2 cups Baby Spinach (roughly chopped)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Capers (drained and patted dry)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (be cautious as trout and cheese are salty)
👨🍳 Instructions
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1
In a medium saucepan, bring the stock to a gentle simmer over medium-low heat. Keep it warm throughout the entire cooking process; adding cold stock to the rice will shock it and ruin the creamy consistency.
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2
In a heavy-bottomed Dutch oven or wide skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is foamy.
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3
Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned. Add the garlic and cook for another 60 seconds until fragrant.
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4
Increase heat to medium-high and add the rice. Stir constantly for 2-3 minutes, 'toasting' the grains until the edges are translucent and you hear a slight crackling sound.
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5
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape any bits off the bottom. Stir until the wine has been almost completely absorbed by the rice.
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6
Reduce heat to medium. Add your first ladle of warm stock (about 3/4 cup). Stir frequently—this agitation releases the starch from the rice, creating the signature creamy sauce.
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7
Once the stock is mostly absorbed (the spoon should leave a clear trail when drawn across the pan), add another ladle of stock. Continue this process for 18-22 minutes.
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8
When the rice is nearly tender but still has a slight 'al dente' bite to the center, stir in the chopped baby spinach. The residual heat will wilt it in about 30 seconds.
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9
Add the final splash of stock along with the mascarpone cheese, remaining tablespoon of butter, and the grated Parmigiano-Reggiano. Stir vigorously to emulsify.
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10
Gently fold in the flaked smoked trout, lemon zest, 1 tablespoon of lemon juice, and the fresh herbs (dill and chives). Be careful not to over-mix, as you want the trout to remain in distinct, tender chunks.
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11
Taste and adjust seasoning with salt and plenty of black pepper. If the risotto is too thick, add one more small splash of stock; it should be 'all'onda' (wavy), meaning it flows slightly when plated.
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12
Remove from heat, cover with a lid for 2 minutes to let the flavors marry, then serve immediately in warmed bowls.
💡 Chef's Tips
Always use warm stock; cold liquid stops the cooking process and prevents the starches from emulsifying properly. Do not over-stir; while you need to stir often, constant aggressive stirring can make the rice gummy rather than creamy. Flake the trout by hand to ensure you catch any small pin-bones that might have been missed during processing. If you can't find Meyer lemons, use regular lemon juice but add a tiny pinch of sugar to mimic the Meyer's sweetness. Use a wide, shallow pan rather than a deep pot to ensure even heat distribution and better evaporation.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or an Oaked Chardonnay to cut through the richness. Serve with a side of charred asparagus or roasted long-stem broccoli with chili flakes. A garnish of fried capers adds a delightful salty crunch and visual appeal. Finish each bowl with a tiny dollop of crème fraîche and a sprig of fresh dill for a professional look. For an extra touch of luxury, top with a spoonful of trout roe just before serving.