Fry the onions in your risotto pan until soft. Add the chopped garlic and wine then fry for a minute, then add your risotto rice. Keep adding your stock until the rice is soft. Make sure you keep stirring at all times, adding the stock little by little.

Add the fresh dill and parmesan cheese and continue to stir.

Once your risotto is nearly done add the tomatoes. Add the half lettuce hearts to a frying pan with a knob of butter and fry them face down for a couple of minutes. Season well with salt and pepper. Add a ladle of cold water and cover for 5 minutes to steam.

Season the trout with salt and pepper and add to a frying pan skin side down with a tiny bit of sunflower oil. Cook until pink. Serve the trout on the bed of risotto with fresh dill and the lettuce hearts on the side.