Creamy Trout Risotto With Fried Capers And Prosciutto - cooking recipe

Ingredients

2 cups stock
7 tbsp butter, chopped
1 None onion, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
10.5 oz boneless, skinless trout fillet, cubed
1/4 cup heavy cream
3 oz baby arugula
1/2 bunch fresh chives, snipped
1 None lemon, juiced
6 slices prosciutto
2 tbsp capers, drained

Preparation

Bring 4 cups water and stock to a boil. Reduce heat to very low and keep warm.
Melt butter in a large saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add garlic and cook for 30 seconds, until fragrant. Add rice and cook for 1-2 mins, until lightly toasted. Add 1 cup stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
Fold in trout and cream. Cook, stirring, for 2-3 mins. Fold in arugula, chives and lemon juice. Season.
Meanwhile, heat a frying pan over high heat. Cook prosciutto for 1 min per side, until crispy. Add capers and saute for 30 seconds. Top risotto with broken prosciutto and capers.