Pan Seared West Virginia Mountain Trout with Country Style Risotto: Eyewitness News Recipe

		Wednesday, Aug 20, 2008 10:12:45 AM

	GOOD MORNING WEST VIRGINIA HOME

	SCHOOL CLOSINGS

	SEND IN A SNAPSHOT, GET MUGGED!

	BIRTHDAYS & ANNIVERSARIES

	RECIPES FROM GMWV



	MEET THE MORNING TEAM

	JENIFER McANDREWS

	PATRICK McMURTRY

	DOUG HARLOW

W E B C A M S

Pan Seared West Virginia Mountain Trout with Country Style Risotto
From Chef Jon Reecher at Tamarack

You saw it Monday, September 18, 2000 during Eyewitness News at Noon.

Ingredients for the trout

2 Fresh Trout Fillets

2 Tablespoons Vegetable Oil

3 Tablespoons Butter (for the sauce)

1 Lemon

Fresh Chives for Garnish

Salt and Pepper to Taste

Ingredients for the Risotto

2 Tablespoons Vegetable Oil

1 Cup Arborio Rice

1/4 Cup Small Diced Onion

1/2 Cup White Wine

2 Cups Chicken Stock or a Low Sodium Chicken Broth

1/4 Cup Parmesan Cheese

4 Tablespoons Butter

Salt and Pepper to Taste

1/4 Diced Tomatoes

1/4 Cup Diced Country Ham

Ingredients for the Asparagus

8 Pieces of Asparagus

4 Tablespoons Butter

Instructions

Sorry, but this is all Jon gave us! You can call him toll free at 1-888-262-7225.

Makes 2 servings.

More Good Morning West Virginia and Eyewitness News at Noon Recipes

Fugitive Files Tuesdays at 6 PM on Eyewitness News

West Virginia Wildlife Wednesdays at 6 PM on Eyewitness News

Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.

Copyright ©2008, WCHS-TV8. Portions are
Copyright 2008 Associated Press. All rights reserved.
This material may not be published, broadcast, rewritten, or distributed.