Grilled Steelhead Trout Over Morel Mushroom Risotto

Grilled Steelhead Trout Over Morel Mushroom Risotto Print this recipe

Yields: 4 servings
Cook time: 1 1/4 hours Prep time: 25 minutes


Morel Mushroom Risotto

  • 1 medium yellow onion finely chopped
  • 4 ounces fresh morel mushrooms washed, sliced in half
  • 4 tablespoons butter
  • 5 cups chicken broth
  • salt to taste
  • pepper to taste
  • ¾ cup freshly grated Parmesan cheese

  • 1 medium yellow onion sliced very thin
  • 2 large steelhead or rainbow trout, 22 inches, (about 4 pounds)
  • 2–3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2–4 tablespoons butter


  1. 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 dressing 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.
  1. 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 ½-to-¾ 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.


  1. Sue Dow
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