Bringing Spring Indoor - Ocean Trout With Spring Vegetables Risotto

What you are about to read is a summary of my battle with Melbourne weather today:

At 0800; Reading the weather forecast in bed, I said to myself "Oh great !!!!! another beautiful day in Melbourne, no wonder the Sydneysiders are so jealous of us!"

At 0900; Ready to leave for work, I think to myself "Wonderful! why does the wind always blow from the opposite direction when I'm on my bike? "

From 0930 to 1520; I have completely given up hope that the weather will turn around, I also stopped talking to myself.

At 1521; The sun was out and I almost believed GOD had answered my prayers (as if I ever pray :) )

At 1530; I decided it was bad to make fun of GOD.

At 1620; I screamed out loud "I know it is spring, I know the weather is unpredictable, but for another week of the same s----- ???"

But instead of surrendering to mother nature, I'm going to remain defiant til the end (or in denial). I am going to create "spring" in my kitchen tonight if I can make it home in this downpour.

At 1710; Home safely at last, completely soaked and not overly happy!! But did get my shopping done in 10 minutes at my local supermarket :), a record for me.

At 1715; Had my hot shower (yes only for 4 minutes) and the sun is out (pictured below) and I've never felt better.

Finally the "spring" that I mentioned before is on our dinner table, pan fried ocean trout with spring vegetable risotto.

serves 4

you'll need:

500g of aborio rice

2 bunches of asparagus, trimmed and cut at an angle

1 cup of garden peas

1 onion, chopped

2 cloves of garlic, chopped

2L of chicken stock (fish stock if you have any)

olive oil

knob of butter

salt and pepper to taste

chives to garnish

salt and pepper to taste

3 to 4 pieces of ocean trout (fry fish skin side down for 3 minutes, turn fish over fry for a minute and turn off the heat and leave it there for another minute, I fried my on my bbq hot plate 10 minutes before the rice is ready)

In a heavy bottom pan, fry chopped onion and garlic in a large knob of butter til slightly coloured...

Add rice and stir very well, make sure each grain of rice is coated with butter, continue to stir for a minute or two....

Add 1/3 of the hot stock and stir, turn down the heat and let the rice bubble away gently in the stock. Stir from time to time til the stock has almost evaporated....

Repeat the last step till almost all stock has been absorbed by the rice. The rice should be plump and soft but still with a bit of bite....(al dente) Fish should be on the bbq by now.

Add asparagus and peas and stir for another minute. Turn off heat, add another knob of butter and stir very vigorously for 30 second and it will turn very creamy but this stage. check for seasoning.

You may serve it just as it is with grated parmesan cheese........

Or like the tummies, with a piece of perfectly cooked ocean trout. It was great!

At 1945; Battle won but there's another awaiting tomorrow !

P.S Any of the young Japanese actresses on The Iron Chef judging panels would say " mmmmmmm it tastes just like sprrrrrrriiiiiing hehehehehehe" . Ignore this bit if you do not watch the show.