WD 49✦30g butter
✦ 2 corn cobs, husks, silks removed
✦ 1L chicken stock
✦ 350g smoked trout, fl esh picked,
carcass reserved
✦ 1 onion, chopped, off cuts reserved
✦ 1 small leek, white part only, diced, top reserved
✦ 3 garlic cloves, crushed
✦ 1½ cups arborio rice
✦ ½ cup dry white wine
✦ 1 bunch chives, fi nely chopped
1 In a wide, shallow saucepan, melt 10g butter on high.
When sizzling, add corn. Cook 8-10 minutes, turning
until lightly browned. Remove from pan. Cool.
2 Add stock, reserved trout carcass and vegetable
off cuts to pan. Bring to boil, reduce and simmer,
covered, 15 minutes. Drain, discarding solids. Set aside.
3 In same pan, melt half remaining butter on medium.
Saute onion, leek and garlic 4-5 minutes. Stir in rice
and cook 2 minutes. Pour in wine and cook
a further 2 minutes.
4 Add reserved stock, one ladle at a time, stirring
constantly 15-20 minutes until rice is al dente.
5 Cut corn from cob. Stir through risotto with trout
fl esh and half chives. Stir remaining butter through.
Set aside 2 minutes, covered, before serving sprinkled
with remaining chives.SMOKED TROUT
& CORN RICE POT
SERVES 4 PREP10 MINS
COOK 35 MINSPER SERVE 2072kJ
COST $$$
TIPS For a richer dish, add more
butter or a little cream in step 5.
This makes a great lunch the next
day, or make rice cakes by pressing
into a mini-muffin pan and baking
in a moderate oven, 180°C,
15- 20 minutes.