May and June are the time to get out and about in the woods, foraging for the freshest ingredients straight from Nature’s larder.
Here we partner our own Kilnsey smoked trout with asparagus and wild garlic to create a delicious risotto. As featured in the Yorkshire Post.
There’s a great patch of wild garlic in our local woodland, the challenge is to get out and find your own…
2 Kilnsey smoked trout fillets (flaked)
2 tablespoons butter divided
1/2 white onion (diced)
1 cup roughly chopped wild garlic
1/2 cup white wine
1 cup Arborio rice
4 cups of vegetable stock
1 bunch English asparagus
1/2 cup grated parmesan cheese
1/2 cup double cream
1 tablespoon extra virgin olive oil
Cut the asparagus into discs, removing the woody end pieces and set aside. Keep the tips for decoration.
In a thick bottomed saucepan heat half of the butter, add the diced onion and cook until translucent.
Add the rice and cook for 2-3 minutes.
Add the wine allowing the rice to absorb the liquid stirring constantly.
Add the vegetable stock in half cup increments, stirring until the rice is tender but still firm to the bite (approx. 20-25 mins)
Turn off the heat, add the asparagus, wild garlic and flaked smoked trout.
Stir in the remaining butter and season to taste. Finish with the cream and drizzle with the olive oil.
Sprinkle with the parmesan cheese and decorate with the asparagus tips.