Risotto with Sparkling wine and Trout Eggs
Ingredients (about 3 pax):
Gently cook the onion in oil and butter until translucent, do not let it brown.
Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.
Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.