Smoked Trout and Watercess Risotto

You’ll need:

• 400g smoked trout
• 300g risotto rice
• 100g shallots
• 100g leeks
• 100g peas
• Handful of watercress
• 40g rocket
• Juice of 1 lemon
• 100g salted butter
• 1 vegetable stock cube
• 100ml cooking white wine
• 40ml Pomace oil
• 200g Lyburn old Winchester
• 1 garlic clove

Method:

1. In a saucepan melt the butter and add the oil
2. Once melted, add finely diced shallots and garlic, as well as shredded leeks
3. Continue to cook on a low heat until they turn translucent in colour.
4. Prepare your stock by boiling 2L water and mixing the stock cube well.
5. Add your rice to the pan and coat with the onion, garlic, butter and oil.
6. Then add your white wine and reduce the temperature to low heat. Mix well.
7. Gradually add your stock to the rice. As it absorbs keep adding until the rice is aldente and is the texture of porridge.
8. Add all other ingredients, apart from the watercress, to the rice and mix well. Continue on the same heat and allow the ingredients to absorb the flavours.
9. Cook for a further 2 minutes and then serve.
10. Add the watercress to the top of each plated risotto.

Step-by-step guide by Darren Lunn, New Forest Collection Head Chef