Creamy Trout Risotto With Fried Capers And Prosciutto

• 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

1. Bring 4 cups water and stock to a boil. Reduce heat to very low and keep warm.
2. 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.
3. Fold in trout and cream. Cook, stirring, for 2-3 mins. Fold in arugula, chives and lemon juice. Season.
4. 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.

stock, butter, onion, garlic, rice, trout fillet, heavy cream, baby arugula, fresh chives, lemon, capers

Taken from recipes-plus.com/api/v2.0/recipes/28381 (may not work)