charlottegrace1
Gold Member
Serves 4
Make sure you use proper risotto rice for this recipe, ordinary rice just doesn't work.
4 trouts fillets skinned
4 thin slices Parma ham
2 tsp olive oil
8 large raw prawns peeled & divined
1 onion chopped
225g risotto rice
105 ml white wine
1¼ pints of simmering chicken or fish stock
15g dried porcini or chanterelle mushrooms soaked in just enough warm water to cover
salt and pepper to season
Heat the oil in a heavy based pan and fry the prawns briefly until flecked with pink, stirring all the time.
Transfer to a plate.
Add the onion to the pan and fry over a low heat for 3 - 4 mins until soft.
Add the rice and stir for 3 - 4 mins until the grains are evenly coated in the oil. Add 75 ml of the wine and then start adding the stock little by little stirring all the time.
Only add the next bit of stock when the rice has absorbed the liquid in the pan. It should be added about 1 ladle full at a time (you can't rush a risotto).
Drain the mushrooms, reserving the liquid and cut in half.
Towards the end of cooking the rice, stir in the mushrooms and the cooking liquid.
Stir in the prawns and remove from the heat.
Preheat the oven to Gas 5/190C/375F
Take a trout fillet and place a spoonful of the risotto mix at one end and roll up. Wrap each fillet in a slice of Parma ham and place in a lightly greased ovenproof dish.
Spoon any remaining rice around the fish and sprinkle over the rest of the wine.
Bake in the oven for around 15 - 20 mins or until the fish is cooked.
Serve immediately.
Make sure you use proper risotto rice for this recipe, ordinary rice just doesn't work.
4 trouts fillets skinned
4 thin slices Parma ham
2 tsp olive oil
8 large raw prawns peeled & divined
1 onion chopped
225g risotto rice
105 ml white wine
1¼ pints of simmering chicken or fish stock
15g dried porcini or chanterelle mushrooms soaked in just enough warm water to cover
salt and pepper to season
Heat the oil in a heavy based pan and fry the prawns briefly until flecked with pink, stirring all the time.
Transfer to a plate.
Add the onion to the pan and fry over a low heat for 3 - 4 mins until soft.
Add the rice and stir for 3 - 4 mins until the grains are evenly coated in the oil. Add 75 ml of the wine and then start adding the stock little by little stirring all the time.
Only add the next bit of stock when the rice has absorbed the liquid in the pan. It should be added about 1 ladle full at a time (you can't rush a risotto).
Drain the mushrooms, reserving the liquid and cut in half.
Towards the end of cooking the rice, stir in the mushrooms and the cooking liquid.
Stir in the prawns and remove from the heat.
Preheat the oven to Gas 5/190C/375F
Take a trout fillet and place a spoonful of the risotto mix at one end and roll up. Wrap each fillet in a slice of Parma ham and place in a lightly greased ovenproof dish.
Spoon any remaining rice around the fish and sprinkle over the rest of the wine.
Bake in the oven for around 15 - 20 mins or until the fish is cooked.
Serve immediately.
