Salmon Trout on Parmesan Risotto

Put the risotto in a saucepan with hot olive oil form and sauté for about 1 minute. Add the diced shallot and garlic. Cover with a little white wine and clear soup. After 20 min on low heat, the long grain rice is al dente.

Put the rice aside and fillet the trout. Season lightly with salt and acidify with juice of one lemon. Steam in a frying pan with a little white wine and clear soup until soft.

Later, bring the risotto to a boil repeatedly with Riesling and clear soup and simmer gently over low heat. Add the cold butter (in pieces) and the grated parmesan.

Add the spring onion cut into rings and stir well until the risotto is creamy.

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