Sauté chopped shallot and sliced fennel until starting to go soft, add arborio rice and turn until translucent, then add a half glass of dry white wine.
Boil until nearly evaporated, then add ladelfuls of hot chicken stock in stages, stirring from time to time, until the rice is creamy and cooked with still
a little bite in it (al dente!). Just before serving, add a good knob of butter and some grated parmesan cheese. Season fillets of trout with salt and
freshly ground black pepper and fry quickly in very hot olive oil, and serve with the risotto, garnished with parsley and with a slice of lemon browned
alongside the trout.