Add a small glass of white wine and let it bubble away until almost completely absorbed before adding in the stock with a pinch of saffron.
Pour in the stock ladle by ladle, stirring continuously and allowing the rice to absorb most of the liquid before adding the next, until the rice is just cooked and you have a lovely creamy consistency.
5 minutes before the rice is ready, heat up a little oil in a frying pan
Season the trout fillets and cookΒ skin side down over a moderate heat for 5/6 minutes until they are just cooked through.
Give them a squeeze of lemon juice and finish with some grated parmesan and chilli flakes.