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Creamed Risotto with Fil di Fumo
[ Trout ]
For 4 people:
250 gr. of “vialone nano” rice, 2 fillets of “Fil di fumo” trout fillet, 1 carrot, 400 gr. of champignon mushrooms, 1 celery stick, 30 gr. of butter, 1 onion, 50 gr. grated cheese, 1 clove of garlic, extra virgin olive oil, chopped parsley, salt, pepper.
For the soup: 1 carrot, 1 celery stick, 1 onion.

Prepare the soup by bringing the carrot, celery and onion cut into chunks to the boil in water, add the skins of the "Fil di Fumo" and let simmer for 15 minutes.
Wash and clean the mushrooms, peel the caps and cut them into thin slices.
Heat a drizzle of oil in a non-stick pan and brown the garlic clove; when it has browned, remove it and add the mushrooms, salt and pepper and cook over a high flame.
Cut the “Fil di Fumo” trout fillets into one centimeter side cubes.
Toast the rice in a large pot and sprinkle it with the previously prepared soup, making sure that the rice is always covered, add the mushrooms halfway through cooking.
When cooked, add the "Fil di Fumo" trout and mix the rice with the butter, grated cheese, a drizzle of extra virgin olive oil and a few teaspoons of chopped parsley.

Recommended wine: Pinot bianco collinare
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