Fresh Grilled Steelhead Trout over Morel Mushroom Risotto

SUBMITTED BY: Hidden Valley® Ranch

"Fresh grilled trout seasoned with Ranch dressing and served over a creamy morel mushroom risotto."

RECIPE RATING:

Read Reviews (3)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

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.

Reviewed on Mar. 2, 2008 by SeaCoastSteven

I am a huge morel fan and I just knew in my gut this was going to be good. I was not... MORE

Reviewed on Oct. 5, 2008 by LYNCUCU

The best! Even works on the broiler setting in your oven. This is my favorite recipe for... MORE

Reviewed on Mar. 9, 2008 by Dan Ros

this is awesome! i grew up in michigan and this dish really made me think of home. MORE