Recipe Tip: Basil Risotto with Trout Tartare
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Italy meets Austria and Japan - a summery crossover dish by Constantin Fischer.
- 500 grisotto rice
- 1white onion
- ¼ lwhite wine
- 2 lvegetable stock
- 1clove of garlic, peeled, core removed
- 1bay leaf
- 1cinnamon stick, approx. 4 cm
- 2 handfulParmesan cheese
- 1 bunch(es)basil
- 3 tablespoonolive oil
- sesame oil for cooking
- 500 gtrout fillet
- 1star anise
- 2bay leaves
- 1Kaffir lime leaf
- 1 tablespooncoriander seeds
- 1 teaspoon(s)fennel seeds
- ½ teaspoon(s)white pepper
- 2 twig(s)thyme
- 50 gMaldon sea salt
- 40 gbrown sugar
- olive oil
- 1 tablespoonhoney
- 1 tablespoonolive oil
- 4 leavesmint
Step 1Peel the onion and cut into small cubes and sauté in a pot with sesame oil, add the rice and cook for approx. 2 minutes. Deglaze with white wine, gradually pour in the stock allowing the rice to absorb the stock before adding more. Be careful to not allow the rice to stick to the bottom of the pan whilst adding the stock by ensuring you stir well. The cooking time depends on the type of rice. After approx. 20 minutes add the garlic, bay leaf and cinnamon stick and continue to simmer the risotto. At the end it should have a nice, slurpy consistency with al dente rice. Coarsely chop the basil and add to a risotto bowl with the olive oil and Parmesan cheese. Mix well and add a little pepper.
Step 2For the dressing, grind the spices in a food processor. Add salt, sugar and fresh thyme and sprinkle the spice mixture over the fish. Drizzle with olive oil and seal in vacuum bag. Leave to infuse in the refrigerator for at least 24 hours.
Step 3Take the trout out of the refrigerator, remove the pickle and the skin and cut it into fine cubes.
Step 4In a small bowl, mix honey, juice of one lemon, olive oil, salt, pepper and chopped mint for the marinade.
Step 5To serve, place the risotto rice in a bowl, place the trout on top, then drizzle with the marinade.
Step 6Risotto alla Milanese The Italian classic from Lombardy is creamy and aromatic Risotto
Step 7Risotto with Pumpkin and Gorgonzola The risotto provides the necessary melt - and it is one of the best dishes of autumn! Risotto
Step 8Risotto with Mange Tout and Ricotta Constantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms. Asparagus
Step 9Risotto - The Basic Recipe Turning a simple rice dish into a culinary delight? Only Italians can do that. Severin Corti reveals the secrets of the art of risotto preparation. Risotto
Step 10Risotto Genovese As basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto. Risotto