Romantik Blog
Risotto with wild garlic, goat's milk and salmon trout
The Romantik® Hotel Castello Seeschloss is located directly on the lakeside promenade of Ascona, just a few steps from the charming town center - a green oasis with a Mediterranean garden and views of Lake Maggiore and the Brissago Islands. In this historic atmosphere, the Ristorante al Lago invites you to enjoy culinary delights: chef Alberto Pavan serves fresh, seasonal dishes that pick up on the flavors of the region.
A particular highlight: his risotto with wild garlic, goat's cheese and salmon trout, perfectly paired with the “Monti Vivo” - an elegant sparkling wine made from Müller-Thurgau, Chardonnay and Pinot Noir, grown in the hills of Cademario. A place for connoisseurs, those seeking peace and quiet and friends of authentic cuisine.
Ingredients
- 300 g Carnaroli or Vialone Nano rice
- 1L vegetable broth
- 80 g butter
- 80 g fresh buscion
- 40 g grated Parmesan cheese
- 200 g wild garlic
- q.b. Extra virgin olive oil
- 30 g pine seeds
- 120 g salmon trout fillet
Instructions
-
1.
For the wild garlic pesto
Wash the wild garlic leaves and puree with the extra virgin olive oil, pine nuts and two ice cubes until creamy. Season with salt and pepper. -
2.
For the risotto
Dry roast the rice and bring to the boil, basting occasionally with boiling vegetable stock. As soon as the rice is al dente, remove from the heat and stir in the wild garlic pesto, buscion, butter and Parmesan. -
3.
For the trout
Cut 4 small slices from the fillet, season with salt and cook over a low heat in a lyonnaise (iron pan) with plenty of butter. The trout must not brown and should only be cooked for a few seconds so that it remains soft and juicy. -
4.
For the decoration
Make a batter from 50 g 00 flour, 50 g cornflour and 100 g sparkling water. Dip a few whole wild garlic leaves into the batter and deep-fry in oil at 180° until golden and crispy. -
5.
For the serving
Arrange the risotto on a serving plate, slice the freshly fried trout and garnish with the crushed wild garlic leaves, a few more buscion crumbs and trout caviar pearls if desired.
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