Rainbow Trout with Crawdad Risotto
Blackened trout. Crawdad risotto. How can you go wrong? Risotto can be a little labor intensive. You have to stir constantly and it takes a while (it can feel like watching a teapot boil, and in this case it is more like watching rice cook slower than if you were using a rice cooker!) It might take time, but it pays off in the end. Restaurant quality risotto with a fresh caught twist!
Servings Prep Time
2people 5min
Cook Time
1 hour
Servings Prep Time
2people 5min
Cook Time
1 hour
Ingredients
  • 1fish TroutRainbow trout is what we caught!
  • At least 6 Crawdad Tails and Claw MeatThis is how many we caught, but more would be even better! We also used the claw meat.
Risotto
Instructions
  1. In a stock pot, boil water. You can add spices to this water to add flavor to the crawdad meat (this stock will also be used for the risotto). Boil enough water to submerge all of your crawdads. When at a rolling boil, add crawdads. Cook for ~5 minutes. When the tail is splitting away from the carapace they are fully cooked.
  2. Put crawdads in ice water. This supposedly helps the meat peel away from the shell. Save the water as a stock for the risotto.
  3. In a large pan add olive oil over medium-high heat. When hot add diced onion and cook until fragrant. Add rice and cook until the rice edges have browned.
  4. Add your wine and stir constantly. Add in salt to taste (salt at this step will let the rice absorb the salt, but you can always add more in at the end).
  5. Once fully absorbed by the rice, start adding stock 1 cup at a time while stirring, adding in more stock once your previous cup has been absorbed by the rice. (This is the time intensive portion. There is no magic here, just patience. It will pay off!)
  6. This risotto is finished once the rice is tender. I do not like mine overcooked, so keep trying it after each cup is absorbed until you get your desired texture. Then add Parmesan cheese and stir in. Add crawdad meat and chives to taste (I added a couple of tbsp of chives to mine.) Add salt and pepper to taste.
  7. Serve hot with fish. I cooked my trout bone in, with blackened seasoning and in oil.