Ingredients (serves 6):

22 oz risotto rice
1 chopped red onion
6 Fl oz cream
6 Fl oz apple juice
chopped lemon balm
1/2 Kg smoked trout
salt and pepper
chopped fresh herbs

Method:

Sweat the chopped onion and finely chopped trout in a small knob of butter.

Next add the rice and stir until all the grains are coated with the natural juices. Pour in the apple juice and stir slowly and continuously till all the liquid is reduced and the rice is soft in texture.

Finally add the cream and fresh herbs and bring to the boil.

Serve immediately with finely chopped lemon balm and perhaps a drizzle of olive oil.