Smoked Trout Risotto

Ingredients

4 servings

• 400 g round grain rice
• 1.5 l chicken broth
• 1 onion
• 1 good tablespoon of butter
• 5 slices of smoked salmon trout
• 1 leek
• 100 g crème fraîche
• 40 g parmesan
• 1 dash of olive oil
• 1 pinch of salt
• 15 cl white wine

Steps

1. 1

   Sauté the onion and chopped leek in butter without letting them brown.

2. 2

   Add the rice and sauté until the grains become translucent.

3. 3

   Add the white wine, stir, and let it evaporate completely.

4. 4

   Moisten with a ladle of broth and pour the rest in stages, stirring regularly until the rice is cooked. Season with salt and pepper.

5. 5

   At the end of cooking, add the crème fraîche.

6. 6

   Arrange the smoked trout on top of the hot risotto.

7. 7

   Add a drizzle of olive oil. Serve immediately.