Saffron risotto with grilled trout
Saffron risotto with grilled trout
For 4 persons
PREPARATION: 45 mins
Ingredients
– 400 g Risotto rice
– 2 trout fillets
– 1 pk saffron threads
– 100 g grated Sbrinz AOP
– 100 g Sbrinz AOP chunks
– 1 onion
– 1 garlic clove
– 20 g butter
– 1 dl white wine
– 500 ml vegetable stock
– 1 bunch flat-leaf parsley
– Salt
– Pepper
Preparation
Peel and finely chop the garlic clove and onion. Dissolve the crushed saffron threads in a little water. Do not cook the saffron too long and add it just before serving. Add the butter to the pan.
Sauté the onion, garlic and rice until translucent and deglaze with white wine. Add stock regularly and simmer for about 20 minutes, stirring constantly.
Season the trout to taste and sear briefly on both sides on the grill. 5 minutes before serving, stir dissolved saffron and grated Sbrinz and Sbrinz chunks into the rice. Season with salt and pepper to taste. Arrange everything on the plate and garnish with lemon and flat-leaf parsley.
