Fresh Grilled Steelhead Trout Over Morel Mushroom Risotto Recipes

FRESH GRILLED STEELHEAD TROUT OVER MOREL MUSHROOM RISOTTO

Steps:

• Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub Ranch mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
• Melt butter in a 4 to 5-quart saucepan over medium heat, stirring regularly. Add onion and mushrooms. Cook until onions turn soft and translucent. Add rice and cook over medium heat, stirring constantly, for about 3 minutes. Using a ladle, add 1/2-to-3/4 cup of broth, stirring constantly with a spoon. When most of the liquid is absorbed into rice and rice begins to look a bit dry, add another ladle of broth to pan; stir constantly. Continue adding broth in batches. The risotto is finished when the rice is tender and has a creamy consistency, like thick oatmeal. Add grated Parmesan and salt and pepper to taste; stir well.

FRESH PEA AND MOREL-MUSHROOM RISOTTO WITH GRILLED QUAIL

Steps:

• Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl. Add the quail and marinate for 2 hours. Prepare the grill. Cook quail over hot coals until medium rare, about 3 to 4 minutes per side. Set aside.
• Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot. Add the onion, season lightly with salt and pepper to taste, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
• Add the rice to the onion and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly. After 15 minutes, add the white wine. After 5 more minutes, add the peas and mushrooms. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
• Stir in the parsley. Divide the rice among 4 warmed plates. Place the quail in the center and serve.

RISOTTO WITH MORELS

Steps:

• Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
• Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
• Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
• Serve dusted with Parmesan cheese.

TROUT WITH MUSHROOMS

Steps:

• In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms., For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.

FRESH GRILLED STEELHEAD TROUT OVER MOREL MUSHROOM RISOTTO

Steps:

• Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub Ranch mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
• Melt butter in a 4 to 5-quart saucepan over medium heat, stirring regularly. Add onion and mushrooms. Cook until onions turn soft and translucent. Add rice and cook over medium heat, stirring constantly, for about 3 minutes. Using a ladle, add 1/2-to-3/4 cup of broth, stirring constantly with a spoon. When most of the liquid is absorbed into rice and rice begins to look a bit dry, add another ladle of broth to pan; stir constantly. Continue adding broth in batches. The risotto is finished when the rice is tender and has a creamy consistency, like thick oatmeal. Add grated Parmesan and salt and pepper to taste; stir well.

FRESH GRILLED STEELHEAD TROUT OVER MOREL MUSHROOM RISOTTO

Steps:

• Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Lay trout on aluminum foil, allowing enough to cover, and place 3-4 onion slices along the length of the fish. Top with first 2 tablespoons of butter. Rub Ranch mix on trout, including inside gut cavity. Top with remaining onion and butter. Wrap entire fish in aluminum foil and seal tightly. Heat on low-medium grill for 30 to 45 minutes.
• Melt butter in a 4 to 5-quart saucepan over medium heat, stirring regularly. Add onion and mushrooms. Cook until onions turn soft and translucent. Add rice and cook over medium heat, stirring constantly, for about 3 minutes. Using a ladle, add 1/2-to-3/4 cup of broth, stirring constantly with a spoon. When most of the liquid is absorbed into rice and rice begins to look a bit dry, add another ladle of broth to pan; stir constantly. Continue adding broth in batches. The risotto is finished when the rice is tender and has a creamy consistency, like thick oatmeal. Add grated Parmesan and salt and pepper to taste; stir well.