Risotto With Smoked Trout

• 2 tablespoons extra virgin olive oil
• 23 cup finely chopped onion
• 1/2 cup finely chopped fennel bulb
• 3 cloves garlic, minced
• 1 cup risotto rice, preferably Vialone Nano
• 1/2 cup dry white wine, preferably verdejo
• About 4 cups warm chicken stock
• Salt and freshly ground white pepper
• 1/2 pound boneless, skinless smoked trout, in small chunks
• 1 teaspoon grated lemon zest
• 1 tablespoon minced chervil

1. Heat oil in a heavy 3-quart saucepan.
2. Add onion, fennel and garlic and saute over low heat until soft.
3. Stir in rice.
4. Cook a few minutes.
5. Add wine.
6. Cook over medium heat, stirring, until most of the wine has been absorbed.
7. Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed.
8. After adding 1 1/2 cups, season with salt and pepper and fold in trout.
9. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
10. Fold in lemon zest and chervil.
11. Check seasoning and serve.

extra virgin olive oil, onion, fennel bulb, garlic, risotto rice, white wine, chicken, salt, trout, lemon zest, chervil

Taken from cooking.nytimes.com/recipes/10540 (may not work)