Risotto With Trout

Preparation:

Preparation: Wash and gut the trout; boil them halfway through cooking in boiling water with salt, spices, parsley, a bay leaf. Drain them, keeping the cooking broth. Separate the pulp and mince it. Fry it in 30 g of butter with a clove of garlic and wine. Let it evaporate and add the boiling broth; throw in the rice and let it simmer. Finally, stir in the Parmesan and butter.