2 trout fillets
1 1/2 cups prepared risotto
2 tbs cooked pancetta
1 tbs shaved fennel
1 tbs shaved red onion
3 oz. butter
salt and pepper to taste
pinch of parsley
olive oil
1/4 cup parmesan
1 cup chicken stock
DIRECTIONS:
Heat olive oil in a pan on medium heat. Saute trout for 2-1/2 minutes on each side.
RISOTTO:
Put risotto in saute pan with the fennel, red onion, panchetta, parsley, parmesan, salt & pepper and chicken stock. Cook till stock is absorbed. Ad the butter till totally incorporated.
