Wnc Mountain Trout & Scallop Risotto (gf) Recipe

Inspired by The Blackbird Restaurant

Time45m

Serves2

House Risotto, Mountain Trout, 2 Scallops*, Seasonal Vegetables, Sundried Tomato Gremolata

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Ingredients

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Risotto

1 cup Arborio rice

4 cups Chicken or vegetable broth

1 medium Onion, finely chopped

2 cloves Garlic, minced

2 tablespoons olive oil

1 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste white, green, and black pepper

Main Ingredients

2 fillets Mountain trout fillets

2 pieces Scallops

1 cup Seasonal vegetables (e.g. asparagus, zucchini)

Sundried Tomato Gremolata

1 cup Sundried tomatoes, chopped

1 tablespoon Fresh parsley, chopped

1 teaspoon Lemon zest

Method

Risotto Preparation

Cook the Base

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add Rice

Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

Add Broth Gradually

Begin adding the broth one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more.

Finish Risotto

Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese, salt, and pepper to taste.

Cooking the Trout and Scallops

Sear the Scallops

In a separate pan, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper, and sear for 2-3 minutes each side until golden brown. Remove and set aside.

Cook the Trout

In the same pan, add the trout fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and the fish is cooked through. Flip and cook for an additional 2 minutes. Remove from heat.

Vegetable Preparation

Blanch seasonal vegetables in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Drain and set aside.

Sundried Tomato Gremolata

In a small bowl, mix chopped sundried tomatoes, parsley, and lemon zest. Set aside.

Assembly

Plate the Dish

Spoon the risotto onto plates, top with trout fillet, seared scallops, and seasonal vegetables. Garnish with sundried tomato gremolata.