Description
You will not resist a gentle mix of red fish and rice. Creamy taste gives the dish a sweetness. The perfect treat for evening light dinner with your beloved over a glass of white wine.
Ingredients
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Figure
300 g
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Trout
200 g
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Olive oil
1 Tbsp
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Carrots
1 piece
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Dry white wine
50 g
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Butter
70 g
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Broth
600 g
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Salt
Cooking
Fish wash, dry with paper towels. Put in the form, drizzle with oil, RUB with salt and place in oven heated to 180 degrees. Bake for 20-30 minutes.
The cooled trout disassembled into small pieces.
In a heated pan put the butter (50 g).
Carrots to clear, RUB on a grater and slightly to fry on butter.
In a pan pour the wine, increase the heat and cook until then, until the alcohol evaporates.
Add unwashed rice, constantly stir until each piece of rice is saturated with oil and becomes transparent.
Pour in the rice ~ 2 ladle of the boiling broth, stir until the broth is absorbed in rice. Risotto ~20 minutes, stirring constantly and pouring a ladle of broth as the broth is absorbed into rice.
A few minutes before ready add to the rice trout remaining (20 g) butter, gently mix a wooden spatula, add salt to taste.
Ready risotto cover with a lid, give it brew for 1-2 minutes and immediately served to the table. The dish turns out creamy, with a delicate creamy taste. Bon appetite =)
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