Classic risotto is given a gourmet twist with the addition of smoked trout, asparagus and creme fraiche.
- Bring stock and lemon juice to the simmer in a small saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
- Heat oil in a heavy-based saucepan over medium heat. Add shallots and cook for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and sugar snap peas and cook, stirring, for 1 minute or until bright green and tender yet crisp. Remove from heat.
- Add the capers, trout and dill to the risotto and gently fold until just combined.
- Spoon risotto among serving bowls. Spoon over a dollop of creme fraiche. Top with lemon rind, extra dill and salmon roe, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set