Hi Forum....have been following this section with keen interest, as I'm always looking for easy meals, preferrably using pantry ingredients! Risotto of course fits the bill every time, as it's a" throw in what you've got" kind of meal!!
I came across this combination last week which my diners loved so I thought I'd share....made using the EDC method.
Of course this is a rough guide only for quantities..parsley could be used instead of chervil(I have it in my garden)
Ingredients:
50gm parmesan.
2 large garlic cloves
1/4 spanish onion(or to taste)
1 chillie(wel like it hot)
chervil
150 gm arborio rice
1 tbsp evoo
300 gm water, slurp wine
1tsp chicken stock paste (or to taste)
1 cob sweet corn
1 tomato
200 gm smoked trout
2 dssp capers
A little lemon zest & squeeze of juice.
Blitz parmesan 10 sec speed 9.
Place onion, garlic chillie & chervil in bowl & blitz a few secs on speed 5.
Add evoo & sauté 3 min at 100, speed 1.
Insert butterfly & add rice & wine...sauté 2 min at 100
,
.
Add water, stock paste, kernels from cob of corn & roughly chopped tomato.
Cook 16 min, 100.
,
.
Flake the trout & discard skin.
When rice is cooked, add half parmesan, trout lemon & capers & stir. Adjust seasoning.
Sit covered (in thermoserver) for 5 min.
Serve with sprinkle of chopped chervil & some of remaining parmesan....& some extra cheese in a bowl on the side.
Of course some cream or substitue could also be added. but we found this was quite creamy as it was. There were 3 of us but it was a light meal! Sorry..no photo.
