Smoked Trout And Fennel Risotto

1. 1

   Bring stock to a boil in a saucepan on high heat. Add lemon peel and juice. Reduce heat to very low and keep warm.

2. 2

   Melt butter in a large saucepan on medium heat. Saute fennel, 2-3 mins. Add the rice and saute for 1 min. Reduce heat to medium-low.

3. 3

   Add wine and cook, stirring frequently, until liquid is absorbed. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).

4. 4

   Stir in trout and chives. Season. Add grated Parmesan cheese and a little extra butter, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.