200 g round rice
150 g smoked trout
1/2 liter of white wine
1/2 liter of water
100 g of fresh cream
1 Grind the chopped onion in the butter without letting it stain.
2 Add rice, white wine, water and salt.
3 At the end of cooking, add the fresh cream.
4 Place the smoked trout on the hot risotto.
5 Add a fillet of olive oil. Serve immediately.