Smoked Trout And Fennel Risotto - cooking recipe

Ingredients

4 cups fish stock
1 None lemon, peel finely grated and lemon juiced
4 tbsp (1/2 stick) butter
1 None fennel bulb, trimmed and finely shredded
2 cups Arborio rice
1/2 cup white wine
7 oz smoked trout fillet, flaked
2 tbsp snipped chives
None None Grated Parmesan cheese, to serve

Preparation

Bring stock to a boil in a saucepan on high heat. Add lemon peel and juice. Reduce heat to very low and keep warm.
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.
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).
Stir in trout and chives. Season. Add grated Parmesan cheese and a little extra butter, if desired.