Claudio’s riverbank-inspired recipe is a true foraging delight, using herbs from the water meadows and the delicate flavours of spring in hop shoots and wild garlic. If you can’t find these items, which are at their best in April, use an array of soft herbs in the marinade, and add thin asparagus shoots and flat leafed parsley to the risotto.
- An hour's walk in the countryside ...
- 4 brown trout fillets - check for bones
- 25g sea salt
- Carex (a grass-like hay), mint, cress, wild parsley, lichens, seasonal buds
- ½ lemon’s juice
- 1 tablespoon vinegar
- 1 tablespoon dry white wine
- 250g risotto rice
- 4 anchovy fillets
- ½ glass white wine
- 1 litre stock
- A bunch of hop shoots
- A bunch of wild garlic
- Leave the fillets flesh side down for 15 minutes, drain and salt the flesh side of each fillet.
- Place the marinade liquid in a warm pan to boil, add your herbs to create a bed for the fillet.
- Cover and leave to rest for 5 minutes.
- Trim half the tender shoots of the hops (deal as with asparagus, where they snap), the stocks of wild garlic and gently fry with your chosen oil.
- Add the anchovy fillets.
- Add the risotto rice.
- Gently stir for three minutes, add ½ glass white wine.
- Add the stock gently stirring until ready.
- Add the remaining shoots and leaves to the risotto.
- Pan fry the marinated fillets and enjoy!