1 small onion, finely chopped
275g/11oz Arborio or carnaroli rice
150ml/5floz dry white wine
1 litre/2 pints vegetable stock, hot
225g/9oz young peas
100g/4oz hot smoked trout, flaked
50g/2oz Parmesan or matured Béal cheese, grated
Salt and pepper
Hot Smoked Trout Risotto Recipe
Fishwife number 12 in the Goatsbridge cook book is Kate Carmody who donated this delicious hot smoked trout risotto with Béal cheese recipe for our charitable cause. Kate of Béal Organic Cheese is a biochemist turned organic diary farmer and award-winning artisan cheesemaker based near Listowel, County Kerry. She came into farming in 1984 when she married her late husband, Patrick. She started making cheese in 1987 and this is her passion today. Kate makes incredible cheeses with milk from her own organic herd. During the summer she does tours of her farm and cheese demos.
Melt the butter in a pan over a low to medium heat and then add the finely chopped onion, season with salt and pepper. Cook gently until softened.
Add the rice, stirring all the time, then add the wine and continue to stir. When the wine is absorbed, start adding the hot stock slowly, ladle by ladle. Only add the next ladle when the previous one has been fully absorbed.
When all the stock has been added you can then add the peas followed by the trout. Stir to heat through.
Plant into individual warm bowls and top with the grated cheese. Some of the trout can be used for decoration. Season according to taste and serve immediately.