{"id":16434,"date":"2026-02-24T09:41:19","date_gmt":"2026-02-24T09:41:19","guid":{"rendered":"https:\/\/www.paulmas.com\/news\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/"},"modified":"2026-02-24T11:41:13","modified_gmt":"2026-02-24T11:41:13","slug":"truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix","status":"publish","type":"post","link":"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/","title":{"rendered":"Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts."},"content":{"rendered":"

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Confit Ard\u00e8che trout with autumn risotto:
chanterelles, butternut squash, and walnuts.<\/h1>\n

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Ingredients <\/h2>\n

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for 4 personnes<\/p>\n

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\u2022 4 trout fillets (or portions),
deboned and skinless
\u2022 Salt and freshly ground black
pepper
\u2022 Olive oil (enough for cooking)
\u2022 200 g chanterelle mushrooms
\u2022 300 g butternut squash, diced
into brunoise
\u2022 320 g Arborio rice (80 g per
person)<\/p>\n

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\u2022 1 onion
\u2022 1 glass dry white wine
\u2022 Vegetable or chicken stock
(or water)
\u2022 1 knob of butter
\u2022 Grated Parmesan (to taste)
\u2022 A few crushed walnut halves
\u2022 Rocket leaves
\u2022 Fleur de sel<\/p>\n

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Pr\u00e9paration <\/h2>\n

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Confit Trout<\/h2>\n

1. Season the trout fillets with salt and pepper.
2. Gently heat olive oil to 64\u00b0C, then remove from heat.
3. Carefully immerse the fillets in the warm oil and let confit for about 10 minutes, depending on thickness.
Julien\u2019s tip: pierce the flesh with a toothpick, if there\u2019s no resistance, the trout is perfectly cooked.
4. Drain the fillets before serving.<\/p>\n

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Garnishes<\/h2>\n

1. Chanterelles: clean thoroughly and saut\u00e9 in a little olive oil until golden.
2. Butternut: cut into fine brunoise and saut\u00e9 in butter; keep slightly crisp.<\/p>\n

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Risotto<\/h2>\n

1. Saut\u00e9 the chopped onion in a little olive oil.
2. Add the Arborio rice and toast for a few minutes.
3. Deglaze with white wine, then gradually add warm stock, stirring regularly.
4. Near the end of cooking, fold in the butter, Parmesan, chanterelles, butternut, and walnuts. Adjust seasoning.<\/p>\n

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Plating<\/h2>\n

1. Place a bed of risotto in the center of the plate.
2. Top with the confit trout fillet.
3. Garnish with rocket leaves, a drizzle of olive oil, and a pinch of fleur de sel to elevate the dish.<\/p>\n

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quote_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_orientation__hover=”left” text_orientation__hover_enabled=”left” header_2_font_size__hover=”26px” header_2_font_size__hover_enabled=”26px” header_2_letter_spacing__hover=”0px” header_2_letter_spacing__hover_enabled=”0px” header_2_line_height__hover=”1em” header_2_line_height__hover_enabled=”1em” header_2_text_shadow_style__hover=”none” header_2_text_shadow_style__hover_enabled=”none” header_2_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_2_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”][\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”76px” global_colors_info=”{}”][\/et_pb_divider][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2026\/02\/Confit-Ardeche-trout-with-autumn-risotto_compressed.pdf” url_new_window=”on” button_text=”Download the recipe” button_alignment=”center” _builder_version=”4.27.5″ _module_preset=”default” custom_button=”on” hover_enabled=”0″ button_text_size_tablet=”” button_text_size_phone=”15px” button_text_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”51px” custom_padding=”||107px|||” border_color_all=”#000000″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2026\/02\/Journal-Le-Luxe-Rural-edition-22-Recette.jpg” title_text=”Journal-Le-Luxe-Rural-edition-22-Recette” align=”center” _builder_version=”4.27.5″ _module_preset=”default” width=”87%” max_width=”100%” module_alignment=”center” border_width_all=”1px” box_shadow_style=”preset1″ global_colors_info=”{}”][\/et_pb_image][et_pb_divider show_divider=”off” 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Food, and Wine Pairing<\/h2>\n

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<\/h2>\n

RosOrange<\/p>\n

<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2025\/07\/RosOrange.jpg” alt=”ch\u00e2teau Lauriga Rivesaltes Ambr\u00e9 Hors d’Age” title_text=”RosOrange” show_in_lightbox=”on” align=”center” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” _builder_version=”4.27.5″ custom_padding=”|30px|30px|30px|false|true” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Logo-e-shop-Cote-Mas.png” alt=”Logo e-shop C\u00f4t\u00e9 Mas” title_text=”Logo e-shop C\u00f4t\u00e9 Mas” url=”https:\/\/www.cote-mas.fr\/produit\/paul-mas-rosorange\/” url_new_window=”on” align=”center” _builder_version=”4.27.5″ _module_preset=”default” width=”50%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”100px” global_colors_info=”{}”][\/et_pb_divider][et_pb_blog fullwidth=”off” include_categories=”371″ show_more=”on” show_author=”off” show_date=”off” show_excerpt=”off” show_pagination=”off” _builder_version=”4.18.0″ _module_preset=”default” width=”61%” module_alignment=”center” border_width_all=”0px” box_shadow_style=”preset6″ global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts.Ingredients for 4 personnes\u2022 4 trout fillets (or portions), deboned and skinless\u2022 Salt and freshly ground black pepper\u2022 Olive oil (enough for cooking)\u2022 200 g chanterelle mushrooms\u2022 300 g butternut squash, diced into brunoise\u2022 320 g Arborio rice (80 g per person)\u2022 1 onion\u2022 1 glass […]<\/p>\n","protected":false},"author":5,"featured_media":16363,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[421,374],"tags":[],"class_list":["post-16434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article-journal-edition-22","category-recipe"],"yoast_head":"\nConfit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts. - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts. - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts.Ingredients for 4 personnes\u2022 4 trout fillets (or portions), deboned and skinless\u2022 Salt and freshly ground black pepper\u2022 Olive oil (enough for cooking)\u2022 200 g chanterelle mushrooms\u2022 300 g butternut squash, diced into brunoise\u2022 320 g Arborio rice (80 g per person)\u2022 1 onion\u2022 1 glass […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\" \/>\n<meta property=\"og:site_name\" content=\"Les Domaines Paul Mas\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-24T09:41:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-24T11:41:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2026\/02\/Recette-Truite-ardechoise-confite-accompagnee-dun-risotto-automnal-giroLLes-butternut-et-noix.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Amandine Nelson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amandine Nelson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\"},\"author\":{\"name\":\"Amandine Nelson\",\"@id\":\"https:\/\/www.paulmas.com\/#\/schema\/person\/012db7883b4360594dc5217f4bcfff47\"},\"headline\":\"Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts.\",\"datePublished\":\"2026-02-24T09:41:19+00:00\",\"dateModified\":\"2026-02-24T11:41:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\"},\"wordCount\":5293,\"image\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2026\/02\/Recette-Truite-ardechoise-confite-accompagnee-dun-risotto-automnal-giroLLes-butternut-et-noix.jpg\",\"articleSection\":[\"Article journal – \u00e9dition 22\",\"Recipe\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\",\"url\":\"https:\/\/www.paulmas.com\/en\/recipe\/truite-ardechoise-confite-accompagnee-dun-risottoautomnal-girolles-butternut-et-noix\/\",\"name\":\"Confit Ard\u00e8che trout with autumn risotto: chanterelles, butternut squash, and walnuts. - 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