Trout and fennel risotto with almonds

Ingredients

For 1 serving

• Carnaroli rice65 g
• Trout140 g
• Fennel0.5
• Shallot15 g
• Fish stock400 ml
• Extra virgin olive oil8 g
• Almonds8 g
• Fennel seeds1 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste

Contains: nuts, fish, celery, sulphites,

In season: October – April

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Wash the fennel, trim the base and stringy outer layers and dice it small; finely chop the shallot. Skin the trout, pull out the bones with tweezers and cut it into cubes of about 2 cm.
2. Toast the almonds in a dry small pan over medium-low heat for 3 minutes, until fragrant; chop them roughly.
3. Heat the olive oil in a saucepan over medium heat and fry the shallot, fennel and fennel seeds for 4 minutes, until the fennel is soft; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Cook for 14 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; taste and adjust the salt.
5. Add the trout and continue for 3 minutes, stirring gently, until the fish is opaque and the rice al dente and creamy.
6. Serve with the chopped almonds and grated lemon zest.