Risotto with radicchio and salmon trout

Name: Risotto with radicchio and salmon trout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TABLESPOONS Fennel seeds; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 30 g Pine nuts; 200 g Risotto Rice; 400 ml Vegetable broth; 100 ml dry white wine; 1 untreated lemon; 400 g Salmon trout fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Radicchio Salad

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TABLESPOONS Fennel seeds
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
30 g Pine nuts
200 g Risotto Rice
400 ml Vegetable broth
100 ml dry white wine
1 untreated lemon
400 g Salmon trout fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Radicchio Salad

Directions

1
Pour 300 ml of boiling water over the fennel and leave to stand for about 15 minutes. Peel onion and garlic and dice finely. Heat 1 tbsp. oil in a pot, roast pine nuts briefly in it, remove. Fry the diced onion and garlic in the nut oil over low heat until transparent. Add rice, fry briefly
2
Pour fennel tea through a fine sieve. Little by little pour fennel tea, stock and wine to the risotto, stirring again and again. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
3
Wash lemon hot, rub dry and cut in half. Squeeze juice from one half, cut the other half into slices. Wash the fish, dab dry and cut into slices. Season with salt, pepper and lemon juice
4
Heat 1 tablespoon of oil in a frying pan and fry the fish for about 2 minutes on the skin side first, then turn and fry for another 2 minutes
5
Clean, wash and roughly dice the radicchio. Stir pine nuts and radicchio into the risotto. Season to taste with salt, pepper and remaining lemon juice. Arrange risotto and fish on plates. Garnish with lemon wedges