Risotto with PGI trout from Trentino

Ingredienti

1 PGI trout from Trentino
300 gr of rice
40 gr of butter
1 slice of garlic
1 onion
vegetable broth
seed oil
salt and pepper

Descrizione

Clean the fish. After you cut the fins and the scales, remove the entrails, using the index finger as a hook. Cut the flesh of the fish along the spine with a well-sharpened knife and then slide the blade between the fishbone and the fillet and continue until the fillet is separated from the spine. With the same procedure, separate the second fillet, situated on the upper side of the fish. Turn the fish on the other side and, following the same procedure, separate the other two fillets. At this point, peel the skin from the fillet. Eliminate all the fish bones from the chest by using tweezers with non-cutting blades.

Wash the fillets under cold water and dry them with kitchen towels. Peel the onion and the garlic and mince them with a mezzaluna knife. Dice the PGI trout from Trentino. Wash the parsley, drain it and dry it with a kitchen rag then mince. In a nonstick pan, sauté garlic and onions with a bit of oil. Add the fish and season with some white wine. Start cooking the rice in another pot. Melt the butter and add the rice. Toast it for a few minutes, stirring with a wooden spoon and low fire. Add the vegetable broth slowly and cook for 15 minutes. Add some salt or pepper as desired. When it is al dente, add the sautéed PGI trout from Trentino and cook untli creamy with a stick of butter. Place the rice on the dishes and shower it with the grinded parsley. Serve it warm. 


The trout is very tapered with a green or blackish back and blue-silver sides, with red, black or brown visible spots. The trout is not very big: it can be up to 50 cm long and weigh up to 1.5kg, but generally you can find trout on the market weighing 2 or 3 hectograms. Like the salmerino, even the PGI trout from Trentino prefers cold water, with a temperature that doesn’t go over 18°C and lives in rivers with a rocky bottom or with fast water flows. Even this fish has a very low-fat flesh, with a characteristic white color, and shouldn’t be frozen, or it might lose part of its taste. Being an PGI product, each step of the productive process is regulated by production guidelines: each breeder has to operate in the province of Trento and in the town of Bagolino (Brescia), following the indication for the production of eggs, the fecundation, the breeding techniques and the type of tank, the type and water temperature, the production, the packaging and the label itself. 

Continue

Clean the fish. After you cut the fins and the scales, remove the entrails, using the index finger as a hook. Cut the flesh of the fish along the spine with a well-sharpened knife and then slide the blade between the fishbone and the fillet and continue until the fillet is separated from the spine. With the same procedure, separate the second fillet, situated on the upper side of the fish. Turn the fish on the other side and, following the same procedure, separate the other two fillets. At this point, peel the skin from the fillet. Eliminate all the fish bones from the chest by using tweezers with non-cutting blades.

Wash the fillets under cold water and dry them with kitchen towels. Peel the onion and the garlic and mince them with a mezzaluna knife. Dice the PGI trout from Trentino. Wash the parsley, drain it and dry it with a kitchen rag then mince. In a nonstick pan, sauté garlic and onions with a bit of oil. Add the fish and season with some white wine. Start cooking the rice in another pot. Melt the butter and add the rice. Toast it for a few minutes, stirring with a wooden spoon and low fire. Add the vegetable broth slowly and cook for 15 minutes. Add some salt or pepper as desired. When it is al dente, add the sautéed PGI trout from Trentino and cook untli creamy with a stick of butter. Place the rice on the dishes and shower it with the grinded parsley. Serve it warm. 


The trout is very tapered with a green or blackish back and blue-silver sides, with red, black or brown visible spots. The trout is not very big: it can be up to 50 cm long and weigh up to 1.5kg, but generally you can find trout on the market weighing 2 or 3 hectograms. Like the salmerino, even the PGI trout from Trentino prefers cold water, with a temperature that doesn’t go over 18°C and lives in rivers with a rocky bottom or with fast water flows. Even this fish has a very low-fat flesh, with a characteristic white color, and shouldn’t be frozen, or it might lose part of its taste. Being an PGI product, each step of the productive process is regulated by production guidelines: each breeder has to operate in the province of Trento and in the town of Bagolino (Brescia), following the indication for the production of eggs, the fecundation, the breeding techniques and the type of tank, the type and water temperature, the production, the packaging and the label itself. 

East Lombardy is the European region
of gastronomy 2017