Spring risotto
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Ingredients
- 150 g (1/3 pound) of smoked trout
- 450 g (2 1/4 cup) of arborio rice
- 300 g (1 1/4 cup) of fresh peas
- 200 g (1/2 pound) of green asparagus
- 2 onions
- 2 artichokes poivrades
- 30 ml (2 tablespoons) of cognac
- 45 ml (3 tablespoons) of olive oil
- Salt and pepper
- 30 g (1 tablespoon) of butter
- 100 ml (1/2 cup) of white wine
- 1/2 lemon
- 2 litres (8 cups) of vegetables broth
- Finely chopped fresh chive, up to taste
Preparation
Side-by-side mode- Slice artichokes into four and remove hay. Mince into thin slices. Soak in a bowl filled with lemon water. Peel asparagus and slice stems into chunks then set tips apart.
- Peel onions and mince. Peel peas. Dice trout and pour cognac over it.
- Steam vegetables in olive oil for 5 minutes.
- Add rice and mix with a wooden spoon. Add white wine and evaporate. Continue cooking for 20 minutes while slowly pouring warm broth. Add butter, chive and asparagus tips. Cook 5 minutes and add diced smoked trout. Cook another 5 minutes.
- Serve hot with cold meat.
Our asparagus are on special!
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