Trout Fillet on Radiccio Risotto

Preparation

1. For the risotto: fry the onion in butter until soft. Add the rice, continue to fry until the rice is transparant and douse with the orange juice.
2. Gradually add the vegetable stock, stirring continuously. Season to taste with salt and pepper.
3. Add the Parmesan and radiccio to the tender rice, and finish with the cold QimiQ Classic.
4. Fry the trout fillets until almost done, with the skin side down. Turn over, flash fry on the other side and serve immediately with the risotto.